Vegetarian poke bowl

Name: Vegetarian poke bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Tofu 7.1 oz; Soy sauce 3 spoonfuls; Lime juice ½; Fresh chili pepper 1; Sesame seeds 1 spoonful; Hawaiian salt red 1 pinch; Vialone nano rice 1.7 cups; Zucchini 1.6 cups; Bell peppers 0.7 cup; Carrots 1 cup; Sesame oil to taste; Radishes 2; Onions sweet red ½; Mango 1; Avocado hass 2; Walnut kernels 1.5 oz; Hawaiian salt red to taste; Sesame seeds mixed 1 spoonful; Cherry tomatoes colorful to taste; Lime juice to taste

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Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Average
Note + 1 h for marinating the tofu

PRESENTATION

So... You've gotta try a vegetarian poke bowl—it’s got all those fresh Hawaiian vibes with a twist that’s just perfect for when you're craving something light and plant-based. Seriously, it's good. Instead of fish, you’ve got colorful veggies and marinated tofu soaking up all those tropical and Asian flavors. And it's like a flavor bomb. The tofu gets so tender, especially after chilling in soy sauce, sesame oil, and maybe a hint of citrus. And listen, folks in Hawaii? They've been mixing things up with their poke bowls forever. Adding something like Inamona—a crunchy, nutty seasoning—and gomasio, this sesame salt mix, makes it really crunchy and gives a nutty finish.

Picture bright mango, cool cucumber, and maybe some avocado piled over rice or grains. You know, for a really healthy poke bowl recipe. It just works. Exploring these flavors in a vegan poke bowl is pretty much perfect for summer. It's cool, juicy, and full of those crisp textures. It’s like this amazing mash-up of Asian and tropical vibes. And folks in Hawaii totally dig it. They're all about the mix.

The plant-based poke bowl gives you so much freedom to get creative. You might throw in pickled radishes or even a quick seaweed salad on top. Adding some gomasio or an Inamona-inspired mix makes this meatless poke bowl way more interesting than just a vegetable salad. Without seafood, it works great as a tofu poke bowl or a vegetable poke bowl—for sure, it's awesome for anyone needing a break from fish but still craving that classic poke vibe. Eating this is like a mini beach trip somewhere warm. Thanks to all the zesty dressings and sweet pineapple or mango chunks, it feels like paradise.

You end up with a dish that’s light, filling, and super simple to make your own. No question. Doesn't matter which toppings you choose. It is a really really good fusion that captures the spirit of Hawaii, while offering a fresh, bright meal option.

INGREDIENTS

Ingredients for the tofu: Tofu 7.1 oz (200 g); Soy sauce 3 spoonfuls; Lime juice ½; Fresh chili pepper 1; Sesame seeds 1 spoonful; Hawaiian salt 1 pinch - red

for the poke: Vialone nano rice 1.7 cups (320 g); Zucchini 1.6 cups (200 g); Bell peppers 0.7 cup (100 g); Carrots 1 cup (120 g); Sesame oil to taste; Radishes 2; Onions ½ - sweet red; Mango 1; Avocado 2 - hass; Walnut kernels 1.5 oz (40 g); Hawaiian salt to taste - red; Sesame seeds 1 spoonful - mixed; Cherry tomatoes to taste - colorful; Lime juice to taste

Preparation

How to prepare Vegetarian poke bowl

To prepare the vegetarian poke bowl, start with the tofu. First, slice it 1 and then cut it into cubes about 1/2 inch 2. Gather the pieces in a bowl and season with 3 tablespoons of soy sauce 3,

the juice of half a lime 4, a cleaned chili pepper cut into rounds 5, black sesame seeds 6, and prep and

a pinch of Hawaiian red salt 7. Mix well and let marinate for an hour 8. Meanwhile, place the rice in a pot with plenty of boiling salted water 9.

As soon as the rice is cooked, drain it 10 and season with a drizzle of sesame oil 11, then let it cool. In the meantime, move on to the vegetables, wash them all. Trim the zucchini, slice it 12,

then cut into regular chunks 13. Peel the carrot and cut it into cubes of the same size 14. Remove the seeds from the bell pepper and cut it into chunks as well 15.

Cut the cherry tomatoes in half 16 and use a mandoline to make thin slices of radishes 17 and onions. Finely chop the nuts 18, transfer them to a bowl

and add the red salt 19 and mixed sesame seeds 20. Mix, set aside, and proceed to cooking. Heat a skillet, pour in the tofu along with its marinade and sear over high heat until the liquid has evaporated.

Meanwhile, in another pan, pour a drizzle of sesame oil, add carrots, bell peppers, and zucchini 22. Season with the red salt 23 and cook for a few minutes. They should stay crunchy and golden. Peel the mango and slice it thinly 34.

Do the same with the avocado, cutting slightly thicker slices 25. Now everything is ready, you just have to plate. Place the rice in a bowl, add the sautéed vegetables in one corner and the tofu next to them 26. In another corner, place the mango slices, those of avocado 27

the onion, radishes 28 and cherry tomatoes. Season with a little lime juice 29 and the nut and salt mix. The vegetarian poke bowl is ready, you just have to serve it 30.

Storage

It's recommended to consume the vegetarian poke bowl immediately. You can prepare rice, vegetables, and tofu in advance, but we suggest assembling the bowl at the last moment.