Vegan Poke Bowl
Recipe Overview
Overview
The Vegan Poke Bowl is a delightful and colorful dish that brings together a variety of fresh ingredients, making it not only visually appealing but also packed with flavor. The star of the show is the seared tofu, which provides a satisfying texture and protein boost. The preparation is straightforward, starting with the tofu, which is seared to create a crispy exterior while remaining soft inside. This technique ensures that the tofu absorbs the delicious sauce made from soy sauce, sesame oil, ginger, and garlic.
As the tofu cooks, the addition of mushrooms adds an earthy flavor and a unique texture to the bowl. The recipe encourages creativity, allowing you to use any type of mushrooms you prefer. The vibrant colors of the dish come from fresh vegetables like cucumber, carrot ribbons, and ripe avocado, all of which contribute to a refreshing taste.
The assembly of the poke bowl is where the fun begins. Layering the ingredients not only makes for a beautiful presentation but also allows for a mix of flavors in every bite. The pickled red onions add a tangy crunch, while the black sesame seeds provide a lovely finishing touch. This dish is perfect for summer dinners or as a healthy meal prep option, showcasing the versatility of plant-based ingredients.
Overall, this Vegan Poke Bowl is a celebration of fresh produce and simple cooking techniques, making it accessible for home cooks of all skill levels. It’s a dish that invites experimentation, so feel free to add your favorite toppings or adjust the sauce to suit your taste.
Recipe Details
Steps & Tips
Sear a 200g block of firm tofu until golden.
In a glass, combine ginger, garlic, tamari or soy sauce, sesame oil, nori seaweed, and juice of half a lime.
Tip: Add a bit of sweetness to the sauce with syrup or maple syrup.
Add a couple of tablespoons of boiling water to a pack of vac-packed rice and steam on high heat.
Flip the tofu to ensure even cooking.
Slice approximately 150 to 200g of mushrooms into long strips.
Add half of the prepared sauce to the tofu.
Cook the mushrooms in the same pan with a pinch of salt.
Tip: Compress mushrooms while cooking to concentrate their flavor.
Chop off unsavory bits from carrots and ribbon them using a peeler.
Tip: Don't peel organic carrots to retain minerals in the skin.
Add a pinch of salt and a little rice vinegar to the carrot ribbons.
Add the remainder of the sauce to the mushrooms and turn off the heat.
Assemble the poke bowl with rice as the base.
Peel and chop the mango into cubes.
Tip: Season avocado with a pinch of salt to enhance flavor.
Tip: Pickle red onion by slicing finely and soaking in half vinegar and half water.
Slice half a cucumber into longer pieces.
Open and season the avocado with salt and lime.
Add edamame beans to the bowl.
Add pickled red onions to the bowl.
Tip: Add pickled red onions for acidity and color to the dish.
Tip: Sprinkle black sesame seeds for an extra pop of color.
Garnish the poke bowl with black sesame seeds.
Ingredients
Ingredient: Soy
→ Substitution: Coconut Aminos
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Poke means 'to slice' in Hawaiian and traditionally refers to a fish-based dish.
- •This vegan version uses tofu and tempeh as the main protein sources.
- •The dish is typically served on a bed of rice, which can be white or brown.
- •Adding pickled vegetables enhances the flavor and adds a pop of color.
