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Vegan Poke Bowl (gluten-free)

Throw together this Vegan Poke Bowl for a delicious, wholesome meal done in under an hour! It’s full of savory tofu, crunchy vegetables and creamy peanut sauce. Great for meal prep! (gluten-free)

Throw together this Vegan Poke Bowl for a delicious, wholesome meal done in under an hour! It's full of savory tofu, crunchy vegetables and creamy peanut sauce. Great for meal prep! (gluten-free)

I’ve got the first Emilie Eats recipe of 2019 for you today! And it’s a GOOD one, believe me.

The holiday season is still going for me; I don’t go back to school until the end of January. The last four-ish weeks have been hanging out with family and friends, eating lots of chips and fun foods, drinking, traveling, and having a LOT of fun. Even though it’s been awesome and enjoyable, I’m really excited to get back into a routine, eat my normal foods, move my body a little more, and get sh*t done.

I will most definitely be fueled by this vegan poke bowl at least once a week for the rest of 2019, guaranteed.

Throw together this Vegan Poke Bowl for a delicious, wholesome meal done in under an hour! It's full of savory tofu, crunchy vegetables and creamy peanut sauce. Great for meal prep! (gluten-free)

I’ve never had a “real” poke bowl with fish since they got super trendy after I went vegan, but I have had the most delicious vegan poke bowls that inspired this recipe. Look at all those colors! It’ll be a fun (and absolutely delicious) meal to get you back into a normal routine.

What’s featured in this vegan poke bowl? We’ve got:

  • savory baked tofu
  • brown rice with a touch of rice vinegar
  • crunchy vegetables like greens, red cabbage, carrots and cucumber
  • nori strips
  • creamy avocado and a peanut sauce that is literally drinkable
  • sesame seeds and green onions for fun garnishes

Other yummy additions would be chopped mango, shelled edamame, and pickled ginger. Go crazy!

Throw together this Vegan Poke Bowl for a delicious, wholesome meal done in under an hour! It's full of savory tofu, crunchy vegetables and creamy peanut sauce. Great for meal prep! (gluten-free)

Throw together this Vegan Poke Bowl for a delicious, wholesome meal done in under an hour! It's full of savory tofu, crunchy vegetables and creamy peanut sauce. Great for meal prep! (gluten-free)

What might be better than the deliciousness of this vegan poke bowl is the fact that it is GREAT for meal prepping! I threw this meal together in one hour, and it made four servings. You basically have your lunches for the week already done and cooked!

I asked my Instagram followers what they wanted to see from Emilie Eats in 2019, and many people requested meal prep ideas. Well, here ya go! The first one of many this year.

Here’s to many tasty bowls in the new year!

Throw together this Vegan Poke Bowl for a delicious, wholesome meal done in under an hour! It's full of savory tofu, crunchy vegetables and creamy peanut sauce. Great for meal prep! (gluten-free)

Throw together this Vegan Poke Bowl for a delicious, wholesome meal done in under an hour! It's full of savory tofu, crunchy vegetables and creamy peanut sauce. Great for meal prep! (gluten-free)

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How to make:

Vegan Poke Bowl (gluten-free)

Throw together this Vegan Poke Bowl for a delicious, wholesome meal done in under an hour! It’s full of savory tofu, crunchy vegetables and creamy peanut sauce. Great for meal prep! (gluten-free)

Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hour
Throw together this Vegan Poke Bowl for a delicious, wholesome meal done in under an hour! It's full of savory tofu, crunchy vegetables and creamy peanut sauce. Great for meal prep! (gluten-free)
Author:
Emilie
Yield:
4 1x
Rating: 5 from 1 reviews

Ingredients

  • 1 cup brown rice
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 14-ounce package extra firm tofu, drained and pressed*
  • 1/4 cup low-sodium soy sauce
  • 1 teaspoon sriracha or hot sauce
  • 1 teaspoon lime juice
  • 1/2 teaspoon ground ginger
  • 4 cups spring mix, or any raw greens
  • 2 medium carrots, julienned or diced
  • 1 cucumber, finely chopped
  • 2 cups red cabbage, finely chopped
  • 1 avocado, sliced
  • 1 nori sheet, sliced thinly
  • 1/4 cup green onions, sliced
  • 2 tablespoons sesame seeds

For the peanut sauce:

  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon water
  • 1 tablespoon peanut butter
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon ground ginger

Instructions

  1. Preheat oven to 375ºF. Lightly grease a baking sheet.
  2. To a medium saucepan, add 2 1/4 cups water. Bring to a boil. Add rice, cover, and lower heat to simmer. Cook for 45 minutes; turn off heat and leave the lid on. Let sit for 10 minutes. When done, add rice vinegar, salt and pepper; stir.
  3. Cut tofu into 1/2-inch cubes. In a medium bowl, add soy sauce, sriracha, lime juice and ginger; stir. Add tofu; stir to coat evenly. Place tofu on the baking sheet in a single layer. Bake for 25 minutes, until crispy.
  4. To arrange each bowl, add 1 cup greens, 1/4 of the carrots, 1/4 of the cucumber, 1/2 cup red cabbage, 1/4 avocado, 1/4 of the nori, 1 tablespoon green onions and 1/2 tablespoon sesame seeds.
  5. For the peanut sauce: In a small bowl, add all ingredients. Stir until smooth. Drizzle over poke bowls.

Notes

*Use a tofu press, or wrap the tofu in paper towels and place in the sink with a heavy object on top. Press for 10-15 minutes.

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