Tofu Poke Bowl
This tasty Tofu Poke Bowl has fresh veggies, fruit, and a generous helping of teriyaki-ginger tofu all over your favorite type of rice. Drizzle it with a delicious sriracha aioli sauce to make it irresistible! This nutrient-packed meal is so easy to make and easy to change up.
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Bonnie - Serene Trail
Servings: 6
Calories: 472kcal
Ingredients
- 2 cups rice, uncooked, (400g)
- 1 cup edamame, (155g)
- 2 carrots, shredded
- 1 avocado, sliced or diced
- 1 mango, diced
- 1/4 of a red onion, thinly sliced
- 8 radishes, sliced
For the Tofu
- 1 block extra firm tofu, (14 oz or 397g)
- 3/4 cup teriyaki sauce, (215g)
- 1 tsp fresh ginger, grated
- 1 clove fresh garlic, minced (1/2 tsp)
For the Sriracha Aioli
- 1/2 cup vegan mayonnaise, (115g)
- 1 1/2 tbsp sriracha chili sauce
- 1 lime, juiced
- 2 cloves fresh garlic, minced
- 1 tsp cane sugar
Optional Garnish
- sesame seeds, dried seaweed, etc.
Instructions
- Press the tofu for 15 minutes to squeeze out the extra liquid. You can use a tofu press or slice the tofu into two flatter slabs and line them with a kitchen towel before placing them under a heavy cast iron pan.
- Meanwhile, cook the rice and steam the edamame according to their package instructions. Make the tofu marinade by whisking the teriyaki sauce, garlic, and ginger together.
- Slice the tofu into 1-inch cubes and place them in a shallow dish that has a fitted lid. Drizzle the marinade over the tofu, close the dish, and flip it over every once in a while as it marinates for 15 minutes in the fridge.
- Prepare the other ingredients by cutting them into bite-sized pieces.
- Make the aioli by whisking together the vegan mayo, lime juice, minced garlic, sriracha, and sugar.
- Assemble the poke bowls by adding the grains to the bottom. Then add the vegetables, fruit, and tofu. Drizzle the sriracha aioli and any leftover marinade over the bowls. Garnish the bowls with sesame seeds and seaweed.
Video
Notes
Make Ahead & Storage
Store leftovers in a covered bowl, in the refrigerator for 3 days. If you are preparing this poke bowl as a make-ahead meal, keep the ingredients separate and assemble them on the day you plan to eat them. Add the avocado and radish just before enjoying the bowl as these ingredients brown faster.
More Base Ideas
white rice, brown rice, wild rice, quinoa, shredded cauliflower, kale, spinach, salad
More Vegan Add-In Ideas
corn, broccoli, cabbage, pineapple, cucumber, jalapeños, bell pepper, cauliflower, green onion, kale, spinach
Nutrition
Serving: 1 bowl | Calories: 472kcal | Carbohydrates: 47.3g | Protein: 31.6g | Fat: 13.8g | Saturated Fat: 1.8g | Sodium: 528mg | Potassium: 509mg | Fiber: 4.5g | Sugar: 8.2g | Calcium: 408mg | Iron: 5mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.