#Trending: Vegan Poke Bowl Recipe


Poke (spelled POH-Keh) bowl is a hawaiian dish that usually consists of raw fish and vegetables on top of rice. It has similar ingredients to sushi, making it taste similar but with more variety. Here is our vegan Poke bowl recipe by exchanging the fish with tofu. Eat sinfully delicious food according to your preference yet healthy at the same time.


  • 1/2 cup brown rice
  • 1 cup water
  • 3 tablespoons soy sauce
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon maple syrup
  • 1 1/2 teaspoons toasted sesame oil
  • 1 teaspoon freshly grated ginger
  • 1 1/2 teaspoons canola oil, or high heat oil of choice
  • 7 ounces extra-firm tofu, cut into 1-inch cubes
  • 1/2 cup frozen shelled edamame, thawed
  • 1 cup diced fresh mango (about 1 medium mango)
  • 1 cup diced red bell pepper (about 1 pepper)
  • 2 small radishes, thinly sliced
  • 1/2 avocado, sliced
  • 2 tablespoons roughly chopped roasted macadamia nuts
  • 2 tablespoons chopped scallions
  • 2 tablespoons chopped fresh cilantro
  1. Put rice and water into a small saucepan and set it over medium heat.

  2. Make the water to boil, then lower the head and cover the pan.

  3. Wait until the rice to cook until tender and water is fully absorbed. This will happen in about 40 minutes.

  4. While the rice cooks, mix in the soy sauce, rice vinegar, maple syrup, sesame oil, and ginger in a small bowl.

  5. Take a medium skillet and coat it with canola oil and place it over medium heat.

  6. Wait for a minute until the oil heats up, then add tofu. Arrange it in an even layer.

  7. Cook the tofu until brown and crispy and on each side. You can do this by cooking the tofu for 10 minutes while flipping once or twice.

  8. Next, pour a third of the soy sauce mixture over the tofu.

  9. You can now cook the tofu for about 1 minute more, until most of the liquid has cooked off.

  10. After the rice has finished cooking, remove from the heat and let it sit with the lid on for about 5 minutes.

  11. Divide the rice into bowls. Arrange the tofu, edamame, mango, bell pepper, radishes, and avocado over the rice. Add in macadamia nuts, scallions and cilantro, then drizzle with the remaining soy sauce mixture.

  12. Serve.