I didn’t think poke bowl, even in vegan form, was something I really needed in my life, especially since I already had my sushi bowls. It turns out I LOVE poke bowls. They’re delicious and refreshing and I can’t think of a more summery dinner that’s perfect for a hot day. My understanding is that there’s no hard and fast rule as to what goes in a poke bowl. There’s generally a bed of rice. And while traditional poke bowls involve raw fish, a vegan poke bowl that uses tofu or veggies instead is totally legit. You’ll also find an array of produce, often a mix of fruit and vegetables, and some flavorful dressing. These particular tofu poke bowls are made with brown rice topped with pan-fried tofu, mango chunks, avocado slices, radishes, edamame, macadamia nuts, and sesame ginger dressing. Tip: Switch things up and make these bowls your own. Prefer tempeh to tofu? Use it instead! Got some pineapple on hand? Substitute it for the mango. Not into edamame? Swap them out with your favorite green veggie — steamed or raw. The nice thing about these tofu poke bowls is that there’s not a lot of cooking involved. Just the rice and the tofu. Assuming you already know how to cook your rice, let’s talk about that tofu. First, whip up your dressing. You’ll be mixing up some soy sauce, rice vinegar, sesame oil, and ginger. This is what’ll be drizzled over your bowl before serving, but it’s also the sauce we’ll use to flavor the tofu. Tip: For some tips on how to pan-fry your tofu perfectly for this recipe, check out this pan-fried tofu tutorial. From there, it’s just a matter of chopping everything up and arranging it in a bowl. Rice on the bottom, everything else on top, with a sprinkling of scallions and a drizzle of that dressing. Store everything in separate airtight containers in the fridge, and then heat up your rice and tofu before serving (or don’t, if it’s a really hot day), and assemble your bowls. Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
