There are so many delicious flavors in this bowl that come together to make an even yummier dish! This bowl can be for lunch or dinner and is also meal prep friendly. Not to mention, it’s gluten free as well! This is a super tasty meal for the upcoming spring or summer time so go make it today.
Meal Prep Friendly
This nutritious bowl is perfect for your next weekly meal prep! One recipe makes 4-5 bowls so it’s perfect for single serving lunches throughout the week. It’s also very easy to double the recipe if you’re prepping for more than just yourself. This vegan poké bowl is packed with so many different veggies, making it the perfect bowl to help get your daily veggie requirements in!
Pickled Red Onions
I included an option in this recipe to pickle the red onion, which I would definitely recommend! It adds an additional boost of flavor and it’s so simple to do. Slice your red onion as you would have already, pour rice or white wine vinegar over them, and let them soak in this as you’re cooking other elements of the meal. By the time you’re done cooking, they’ll be ready to go.
What Equipment Do I Need?
- Vegetable Peeler
- Chef’s Knife
- Cutting Board
- Two Mixing Bowls
- Pan
- Wooden Spoon or Spatula
- Whisk
Ingredients
For the Bowl
- Cooked Gluten Free White Rice
- Gluten Free Extra Firm Tofu
- Large Carrot
- Cucumber
- Small Head of Red Cabbage
- Sheet of Nori Seaweed
- Diced Pineapple
- Vegan Mayo or Dairy Free Yogurt
- Sriracha
- Corn Starch
- Red Onion
- Rice or White Wine Vinegar – Optional
Tofu Sauce
- Low Sodium Tamari
- Maple Syrup
- Minced Garlic
- Sesame Oil
- Ginger
Substitutions
- White Rice – You can swap this out for a gluten free brown rice or even quinoa if you want an extra protein boost.
- Veggies – You’re more than welcome to swap out any of these veggies if there’s some you don’t like or ones you would prefer over others.
- Tamari – Coconut aminos would also work well in the tofu sauce.
- Maple Syrup – Agave nectar is also an option.
- Minced Garlic – You can also use garlic cloves or garlic powder.
- Ginger – Minced ginger and ground ginger would work too.
Recipe
Vegan Poké Bowl
Ingredients
Poké Bowl
- 6 cups cooked gluten free white rice
- 2 blocks gluten free extra firm tofu
- 1 large carrot
- 1 cucumber
- 1/2 small head of red cabbage
- 1 sheet of nori seaweed
- 1 cup diced pineapple
- 1/2 cup vegan mayo or dairy free yogurt
- 1 1/2 tbsp sriracha
- 2 tbsp corn starch
- 1/2 red onion
- optional – rice or white wine vinegar (If you’re pickling your red onion)
Tofu Sauce
- 1/2 cup gluten free low sodium tamari
- 2 tbsp maple syrup
- 2 tsp minced garlic
- 2 tbsp sesame oil
- 1 thumb-sized piece of ginger
Instructions
- Optional: If you want to pickle your red onion, slice it and add it to a small tupperware. Pour rice or white wine vinegar over it until onion is covered, then seal and let sit in the fridge for a quick pickle.
- Drain the tofu and pat dry with a paper towel. Cut into 1” cubes and add to a medium sized mixing bowl.
- Coat the tofu in corn starch.
- Grease a large pan with extra virgin olive oil and set to medium heat. Once heated, add the tofu to the pan. Pause throughout cooking to sauté.
- While the tofu is cooking, peel and dice your ginger.
- Add all tofu sauce ingredients to a small mixing bowl and whisk together.
- Prepare your veggies – peel the carrot into ribbons and peel and slice the cucumber into rounds. Cut the cabbage into shreds.
- Once the tofu has browned on all sides, add the sauce to the pan and mix well. Cook uncovered until most of sauce has been absorbed.
- Make your spicy sauce by combining the mayo or yogurt in a small bowl with the sriracha. Mix well.
- To make one poké bowl: 1 1/2 cups rice, large scoop of tofu, handful of shredded red cabbage, ribboned carrots, cucumber slices, and sliced red onion. Top with 1/4 cups diced pineapple, 1/4 nori sheet (shredded by hand), and a drizzle of spicy sauce.
Leave a Reply