Sesame Ginger Tofu Poke Bowl | How to Make a Poke Bowl Vegan
This vegan poke bowl includes sesame and ginger marinated tofu cubes sitting on top of a bed of zucchini noodles and topped with fresh veggies like carrots, red pepper, onion, cucumber and avocado.
Hawaiian poke is a trendy fresh bowl traditionally topped with fresh fish and lots of fun toppings, like fresh veggies, avocado, seaweed and even chips. It’s not pronounced “poke” like that thing you do with your finger to annoy your boyfriend or sibling, but more like “poke-eh”,– like how most people think Canadians talk. Poke bowls are popping up everywhere and it’s easy to see why; it’s a healthy and quick meal filled with fresh ingredients and flavor packed sauces that instagrams really, really well!
Instead of the traditional fish, I have decided to top my DIY vegan poke bowl with marinated tofu. Now you can serve this tofu marinated in almost anything- but my personal favourite tofu marinade is sesame ginger. This is seriously the easiest marinade ever, and works flawlessly on almost anything! Plus, it makes a fresh and zingy sauce if you’re ever in a pinch for what to top your salad or veggies with. To make this marinade, simply whisk together gluten-free tamari or soy sauce, grated ginger, sesame oil and red pepper flakes. The red paper flakes are totally optional, and if you can’t handle anything spicy- just leave them out. Pour this sauce over the tofu cubes and toss to coat completely. I like to do this in a sealable Tupperware and then refrigerate for a minimum of 30 mins, or overnight- going in a every few hours to give it a toss to coat. And that’s it! Voila! Marinated tofu! You can serve these raw, like I do in the recipe below or you can also fry them up until they are nice and crispy.
Our poke bowl will sit nicely on top of a bed of spiralized veggies. If you do not have a spiralizer, I highly suggest getting one. They’re inexpensive, fun and actually make your veggies taste different. Plus, zucchini noodles are everywhere and you can wow your friends with crazy garnishes (That’s what I do). I got mine from Ali at Inspiralized. But you can get them on Amazon or your local kitchen gadget store as well.
Using a spiralizer, I spiralized the zucchini noodles and divide between 2 bowls. Then when my tofu was marinated, I scooped the tofu on top of zucchini noodles and topped it with carrots, red pepper, red onion, edamame, cucumbers and avocado. You can use any vegetable you like for this, I’ve even done it with spiralzed beets and sweet potatoes. Then I sprinkled on some chopped jalapeno, green onion, cilantro or parsley (or any fresh herb), sesame seeds and chili flakes. At this point you can spoon over leftover marinade and a squirt of hot sauce and serve.
BUT when I’m feeling fun and sassy (which is always) I also add some fun additional toppings as well. Like; Nori strips, taro chips, pickled ginger, crispy onions, wasabi peas and chia seeds or hemp hearts. That’s the beauty of this dish, you can go as simple or as wild as you want.
CHEF TIP: This is a SUPER easy recipe to meal prep. Simply marinate the tofu, spiralize the zucchini, and chop up all your veggies and store them in separate containers in your fridge. Then every day you can build yourself a yummy bowl to take to work, or have for dinner. It’s like having an assembly line in your fridge.
- ⅔ cup Gluten Free tamari or soy sauce
- 1 tbsp grated ginger
- 2 tbsp toasted sesame oil
- ¼ tsp red pepper flakes(optional)
- 1 package firm tofu, drained, pressed & cubed
- 2 large zucchini, washed & trimmed
- 1 carrot, shredded or grated
- 1 red pepper, diced
- 1 red onion, diced
- ½ cup edamame beans
- ½ large seedless cucumbers, sliced into half moons
- 1 ripe avocado, cubed
- 1 jalapeno, seeds removed & finely minced (optional)
- 3 green onions, finely chopped
- 1 Tbsp fresh cilantro or parsley, finely chopped
- 2 tsp white sesame seeds
- Chili flakes, to taste (optional)
- Whisk together tamari or soy sauce, ginger, sesame oil and red pepper flakes.
- Pour sauce over the tofu cubes and toss to coat completely.
- Refrigerate for a minimum of 30 mins, or overnight.
- Using a spiralizer, spiralize the zucchini noodles and divide between 2 bowls.
- Scoop tofu on top of zucchini noodles and top with carrots, red pepper, red onion, edamame, cucumbers and avocado.
- Sprinkle with jalapeno, green onion, cilantro or parsley, sesame seeds and chili flakes, if using.
- At this point you can spoon over leftover marinade and a squirt of hot sauce and serve.
- OR you can also add any of the fun additional toppings listed and THEN serve.
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