This plant-based poke bowl is gluten-free, dairy-free, and takes under 30 minutes to make. It’s full of protein and fiber thanks to the diversity of whole food plants. This can be made for 2 people with leftovers for the next day or for 4.
Recipe notes:
You can substitute tofu for tempeh, edamame beans, or chickpeas.
Need another meal idea? Try my Vegan Gado Gado Bowl.
PLANT-BASED POKE BOWL
Ingredients
Crispy Baked Tofu
- 1 package tofu
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 2 tbsp nutritional yeast
For the Bowl
- 2 cup cooked rice
- 1.5 cup frozen edamame
- 1 cucumber chopped
- 1 cup radishes thinly sliced
- 1 cup shiitake mushrooms thinly sliced
- 1/4 cup vegetable broth *plus more if needed
- 1 tsp rice vinegar for mushrooms
- 1 tbsp tamari for mushrooms
- mixed salad greens
- avocado for topping
- tamari for topping
- sriracha for topping
Instructions
- Preheat oven to 425 F.
- If rice isn't cooked, cook as per package instructions
Crispy Baked Tofu
- Prepare the tofu: remove from the package, drain and squeeze out excess water with a paper towel. Cut into cubes. Add the tamari, rice vinegar, and nutritional yeast. Mix well.Place on a lightly greased baking sheet and bake for 25 minutes, flipping halfway through.
- While the tofu is baking, chop all of the vegetables and steam the edamame in a small pan of water for about 5 minutes. Drain the edamame and set it aside.
- In a medium pan, add 1/4 cup vegetable broth with the mushrooms and cook them until tender (approx. 5 minutes). You might need to add more vegetable broth if the mushrooms stick.Once the mushrooms are cooked, remove them from heat and toss them in the tamari and rice vinegar. Set aside.
- Once the tofu and mushrooms are cooked, assemble the bowls:Divide all ingredients between 4 bowls, top with avocado, sriracha, and tamari.
Notes
Recipe Note:
You can substitute tofu for chickpeas, tempeh, or more edamame.
Meal Prep Tip:
Prep the rice ad tofu ahead of time.
Tried this recipe?Let us know how it was!
