| Prep Time: 15 mins
| Cook Time: 20 mins
| Total Time: 35 mins
You may need: Dried Garlic Powder
Poke is a traditional Polynesian preparation of raw fish seasoned with salt and crushed nuts. Waves of Asian immigrants to Hawaii have shaped Poke into what is now Hawaii’s favorite food. The Poke bowl connects Japanese and Hawaiian cuisine, into a fusion dish that can now be found at restaurants worldwide. Our Vegan Poke Bowl with crispy tofu and Furikake has all the fun of the traditional recipe without the raw fish, although this dish can easily be customized with the proteins of your liking such as grilled chicken, shrimp, or fish.
Crispy tofu takes center stage and pairs with crunchy watermelon radish and cucumber, tender edamame, green onion, and pickled ginger. Served on a bed of seasoned brown sushi rice, this dish brings multiple textures and flavors together in each bite. We top our bowl with a homemade Sriracha Mayo and a dusting of Furikake just before serving. A popular Japanese table condiment, Furikake is often made with bonito (fish) flakes and a bit of sugar. However, our vegan Furikake only contains nori (seaweed), white sesame seeds, black sesame seeds, and a bit of sea salt for natural umami flavor. We love sprinkling Furikake on everything from roasted fish to Ramen bowls.
Brown Sushi Rice
4 cups brown rice, cooked
1 Tbsp rice vinegar
1 Tbsp brown sugar
1 tsp roasted sesame oil
Salt to taste
1/2 cup vegan mayonnaise
1 Tbsp sriracha
1 pinch sea salt + more to taste
1 block tofu, firm
1 each watermelon radish, sliced
1 medium cucumber, sliced
1 cup edamame (soy beans), shelled and cooked according to package instructions
1 tsp Piquant Post Furikake spice + more to taste
Garnish: sunflower sprouts, green onion, pickled ginger
Poke is a Hawaiian dish that is heavily influenced by Japanese cuisine. It usually consists of raw fish served over sushi rice, with various vegetables and condiments as toppings. We’re using tofu in place of the fish!
We used short grain brown rice, but feel free to use white sushi rice if you prefer!
Cook rice according to the package. Mix together the sushi rice ingredients with the cooked rice and set aside.
Pre-heat oven to 400*F. Cube the tofu into 1/2” cubes. Spread the tofu onto a sheet pan lined with parchment paper. Liberally season with salt (to taste). Place the sheet pan into the oven set to convection (if possible). Cook for 15-20 minutes or until the tofu is crispy. Remove from the oven and allow the tofu to cool. Season with more salt to taste.
While the tofu cooks, in a separate bowl whisk together (vegan) mayonnaise, sriracha & sea salt. Set aside.Thinly slice the radish and cucumber and set aside.
To assemble the poke bowls, divide the brown sushi rice into 2 bowls. Top with the baked tofu, watermelon radish, cucumber, edamame, sunflower sprouts, green onion, pickled ginger and Furikake seasoning. Top with the sriracha mayo.
You can top this with so many things, so feel free to get creative! We love this vegan beet version over noodles.
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