Vegan Hawaiian Poke Bowls

A fresh dinner perfect for hot summer nights! All of the ingredient amounts listed should be used as a base and updated in accordance with how much you want with your poke!

This recipe is: vegetarian, vegan, gluten free


  • 2 cups cooked brown rice (or rice of choice)
  • 1 block tofu, drained and pressed
  • 1/4 cup ponzu
  • 4 tbsp vegannaise
  • sriracha, to taste (I used about a tablespoon)
  • 1/4 cup edamame
  • 1 avocado, diced
  • 3 oz seaweed salad
  • 1 green onion, sliced
  • crispy rice noodles
  • optional: pickled ginger


  1. Dice the tofu into 1/4″ pieces. Place in a wide, shallow container and top with the ponzu. Marinate for up to an hour in the refrigerator.
  2. In a small bowl, mix the vegannaise and sriracha to make spicy aioli.
  3. Assemble the poke bowls. Divide the rice between 4 bowls. Top with divided tofu, edamame, spicy aioli, seaweed salad, green onions, and picked ginger, respectively. Top with avocado and crispy noodles. Serve immediately.

Serves 4.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s