Poke is a traditional Hawaiian dish that consists of sliced (hence the name) raw fish. It is served as an appetizer or main dish, and is very popular in other parts of the world, especially now when the trend of “healthy” food is at its peak.
Although the ingredients are mixed in the original, the Poke bowl or bowl contains rice, fresh vegetables, tuna, seaweed sauce and the like, arranged in segments. There are, of course, vegan variants of these bowls, and today I bring you one. Preparation could not be simpler, although it may seem the opposite given the amount of different foods in the bowl.
As a source of protein, instead of tuna, I added mango cubes for juiciness, edamame beans, avocado, hijiki seaweed, fresh vegetables and “poke” sauce from Kikkoman. You can also use soy sauce, tamari, coconut sauce, srirachu… whatever you prefer, but the point is to feel the “sea” taste in the sauce, and you can achieve this by adding ground, dried nori seaweed.
If you use ready-made “Poke sauce”, then it is not necessary to add nori seaweed because it already contains algae powder, which is why it has this specific taste.
Arrange the poke bowl however you want, whatever ingredients you want. The point is that it is colorful, pleasing to the eye and of course delicious. In doing so, count on putting in a source of protein and carbohydrates to make the meal complete.
And now, the recipe!
Vegan Poke Bowl No Tofu
If you have any questions for this vegan poke bowl no tofu recipe, you can always let me know in the comments below – and to get started, follow the instructions below.
Vegan Poke Bowl No Tofu
Vegan Poke Bowl No Tofu
- 3/4 cup jasmine rice
- 2 tbsp tamarind or soy sauce
- 1 tbsp cornstarch
- 1 tbsp nutritional yeast
- 1-2 tbsp olive oil
- 1 cup edamame beans
- 1 cup diced mango
- 1/2 cucumber
- few cherry tomatoes
- 1 carrot
- 1 lime
- 1/3 cup dried hijki seaweed (optional)
- black and white sesame
- edible flowers
- 1/2 cup poke sauce
Cook the rice according to the instructions on the package.
Put Hijiki algae to soak for half an hour in hot water. After half an hour, strain and wash with cold water. Put to boil water seasoned as desired with garlic and ginger powder and with a little tamarind or soy sauce. When it has boiled add the algae and cook for about 10 minutes until softened. Then strain them and serve. If you wish, you can also fry them a little on garlic.
Boil edamame beans briefly in hot, salted water.
Slice vegetables and fruits. Carrots on sticks, tomatoes in half, cucumber on slices, avocado on strips and mango on cubes.
Arrange all the ingredients in bowls and pour over the sauce of your choice and lime juice.
Serve with the addition of sesame seeds and edible flowers. Your vegan poke bowl without tofu is ready to be served!
Thank you for reading through my vegan poke bowl no tofu recipe❤️
If you make this recipe, let me know your impressions and tag me on social media if you post photos. Thanks ❤️
Let me know if you have any questions or thoughts in the comments below, rate my recipe if you’d liked it, and as always, I’m sending much love and sweetness to you!❤️
– Luka
If you have any questions about my vegan poke bowl without tofu, you can always let me know in the comment section – right here!