Meatless Friday: Tofu Veggie Poke Bowls

Elizabeth Varga's vegan version of poke is just as flavorful as the traditional version and easy to customize, too. Download our printable recipe card!

What is Poke?

Pronounced POH-ke, poke usually refers chunks of raw, marinated fish, served over rice and topped with vegetables and savory sauces.

Poke literally means "to slice or cut." In this vegan version of poke, we'll be slicing tofu instead of fish. And loading our bowls with tons of veggies, toppings, and a delicious umami sauce.

Tofu Veggie Poke Bowls

Ingredients:

• 1 Cup Dry Sushi Rice, Pearl Rice, or rice of choice
• 1 14 ounce Block Extra Firm Tofu
• 2 Cups Edamame cooked from frozen
• 1 Mango cubed
• ½ Cucumber thinly sliced
• 4 Radishes thinly sliced
• 1 Avocado sliced
• 2 Nori Strips torn into small pieces
• 2 Tablespoons Finely Chopped Macadamia Nuts
• 1 Tablespoon Dried Minced Onion
• To Serve: extra wasabi jalapeño, scallions, sesame seeds, pink sea salt, soy sauce

Sauce:

• ¼ Cup White Miso
• ¼ Cup Soy Sauce Tamari, or Liquid Aminos
• 2 Tablespoons Tahini
• 2 Tablespoons Lemon Juice
• 1 Teaspoon Wasabi

Directions:

• Cook the rice according to the package directions.
• Meanwhile, in a small bowl, whisk the sauce ingredients. Set aside.
• Slice the tofu into cubes.
• Cook the tofu and ½ of the sauce mixture in a large skillet for 8-10 minutes, until starting to brown.
• Assemble the bowls. Place a bed of rice in a bowl. Top with the tofu, edamame, mango, cucumber, radishes, avocado, and nori strips. Sprinkle with the macadamia nuts, minced onion, and optional toppings like scallions and sesame seeds. Drizzle with the remaining sauce. Enjoy!

For ingredient substitutions and nutrition information, visit AtElizabethsTable.com.

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Copyright 2024 Elizabeth Varga
Images: copyright 2024 Elizabeth Varga, all rights reserved.