Vegan Poke Bowl

Name: Vegan Poke Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: For the Pan-Fried Tofu:; ⅛ onion (2 oz, 57 g); 1 block deep-fried firm tofu cutlet (atsuage) (6.5 oz, 184 g); 1 Tbsp toasted sesame oil; 3 Tbsp soy sauce; ½ Tbsp rice vinegar (unseasoned) (I used Mizkan Natural Rice Vinegar); 1 tsp Sambal Oelek Chili Paste; For the Vegan Poke Bowl:; 1 carrot (3.5 oz, 100 g); ¼ English cucumber (2 oz, 57 g); ½ watermelon radish (2.5 oz, 70 g); ⅛ head red cabbage (3 oz, 90 g); 2 green onions/scallions (1 oz, 30 g); ½ avocado (3.5 oz, 100 g); 1 lime; 2 servings cooked Japanese short-grain brown rice (typically 1⅔ cups (250 g) per donburi serving); 2 Tbsp shelled edamame (1 oz); ½ tsp toasted black sesame seeds; ½ tsp toasted white sesame seeds

Prep 10m

Cook 10m

Total 20m

This vegan poke bowl is bursting with flavor and vibrant colors. Pan-fried tofu, crisp vegetables, and creamy avocado are served over Japanese short-grain brown rice. Topped with toasted sesame seeds and a squeeze of lime, this bowl is a healthy and satisfying meal for any day of the week.

Rice Bowl

Tofu

Vegan