Poke bowls have easily become one of my new favs! So easy to put together and packed with amazing flavors! I remember having these at a restaurant years ago but I finally decided recreate it at home.

Now hear me out, I know that poke bowls typically have raw seafood but we don’t do that around here sooooo we’re going to use tofu instead. I’ve seen some vegan poke bowls that call for watermelon (in addition to a few other ingredients) to replace the tuna, which is typically found in traditional poke bowls. I couldn’t bring myself to try this bowl with watermelon so firm tofu it is.

This bowl was extremely flavorful and delicious, I may or may not have eaten two servings….I said “may or may not” so don’t judge me……. okay, I did it lol.

Some of the key ingredients you’ll need for this are:

Firm tofu (normally I use extra firm but we want the tofu in this dish to be tender)
Cornstarch
Liquid smoke
Sliced avocado
Seaweed
Cucumbers
Edamame
Teriyaki sauce
White rice
Sesame seed oil
Sesame seeds
Vegan mayo
Sriracha
Furikake (optional but I loveeee)

Serving Size: 2

Tofu Poke Bowl Ingredients:

8 oz of firm tofu

1 tsp of liquid smoke

2 tsp of sesame seed oil

1 tsp of soy sauce or vegan fish sauce

1/2 cup of seaweed, cut into thin strips

3/4 tbsp cornstarch

1/2 tsp black sesame seeds ( plus more for topping)

3 tsp teriyaki sauce

1/2 of a cucumber, sliced

1/2 of an avocado, sliced

2 tbsp of edamame

3 tbsp of green onions

1 1/2 cup of cooked white rice

Toppings: Rice seasoning or furikake, vegan spicy mayo (equal parts mayo and sriracha), sesame seed oil, and black sesame seeds

Instructions:

Drain and press the tofu for 15-30 minutes. Do this by using either a tofu press or wrapping the tofu in kitchen towels/paper towels and sitting heavy books or a heavy pot on top

Next, cut the tofu into cubes or break it into bite-sized pieces

In a bowl, combine the tofu, 1 tsp of liquid smoke, 1 tsp of the sesame seed oil, 1 tsp of vegan fish sauce (or soy sauce), and half of the seaweed strips. Mix and refrigerate for 10 minutes

While the tofu marinates in the refrigerator, cook the rice (if you already haven't) and prep the veggies by slicing the cucumber (into circles), slicing the green onions, and the avocado

When ready to cook the tofu, toss it in the cornstarch and add it to an oiled skillet over low-medium heat. Add in 2 tsp of the teriyaki sauce and cook for 5-7 minutes until all sides have browned and are slightly crispy

For the rice, add 1 tsp of the teriyaki sauce and 1 tsp of the sesame seed oil. Combine well with a spoon or fork

Assemble the tofu poke bowls by adding in the rice, sliced cucumbers, edamame, rice seasoning/furikake, seaweed strips, cooked tofu, and avocado slices

Top with black sesame seeds, a small amount of sesame seed oil, and the spicy mayo

Lastly, pat yourself on the back because YOU DIDDDD THATTTT!