This vegan poke bowl is one of my favorite dinners or meal prep recipes to make because it is so quick and keep swell in the fridge. You also don’t have to reheat it because it tastes just as good from the fridge. I think the best part of this recipe is the dynamite sauce! It adds the perfect zing and a burst of flavor!
Instead of using tuna or other raw sushi fish I decided to keep things vegan and use cubed up tofu! For the sauce I whipped up a spicy mayo sauce that adds a nice zing to the poke bowl!
What are the best toppings for a poke bowl?
Another reason why I love poke bowls is because it can be loaded with different kinds vegetables and toppings. Some great topping options are:
- Edamame
- Purple cabbage
- Cucumber
- Carrots
- Avocado
- Radishes
- Black sesame
- Green onion
- Pickled onions
- Tofu
- Chickpeas
Key ingredients for a vegan poke bowl:
- Rice or grains
- I choose to use brown rice as the base for my pole bowl! However, you can use white rice, quinoa, or even mixed greens to keep it low carb.
- Tofu
- I cubed up some extra firm tofu, then pan fried them with some salt and white pepper! I did not want to over season the tofu to take away from the yummy dynamite sauce.
- Avocado oil mayo
- Avocado oil mayo is a healthier vegan substitute for regular mayo. I used the garlic aioli flavor from Primal Kitchen!
- Siracha
- Adds the spicy flare! You can also use sambal oelek or your favorite chili paste.
- Tahini
- I like the creaminess and flavor tahini adds to the sauce!
- Lime
- Lime juice adds the perfect zing as the finishing touch!
- Black sesame
- Not only does the black sesame add an aesthetic touch, it also adds a nice crunch and flavor!
Vegan Poke Bowl with Dynamite Sauce
Vegan poke bowls are the perfect quick weeknight dinner. They also make an amazing meal prep lunch since it tastes amazing straight from the fridge. I toped my poke bowl with a spicy may sauce that adds a burst of delicious flavor!
Ingredients
- 1 cup uncooked brown rice
Tofu
- 6 oz tofu
- ¼ tsp salt
- Pinch of white pepper
Sauce
- 1 tbsp garlic aioli avocado oil mayo
- 1 tbsp tahini
- Juice from ¼ of a lemon
- 1 tsp siracha
- 1 tbsp water
Toppings
- Englich cucumber
- Purple cabbage
- Shredded carrots
- Edamame
- Avocado
- Black sesame seeds
- Scallions
Instructions
- Prepare the vegetables.
- Make the sauce by whisking together are the sauce ingredients. Set aside.
- Start by cubing up the tofu into 1" cubes. Spray a pan with avocado oil and add the tofu in. Season with the salt and white pepper. Pan fry until the edges are golden brown.
- Layer the bottom of a wide bowl with brown rice. Then add the vegetables and tofu. Drizzle on the sauce, black sesame seeds, and scallions! Enjoy!
