Vegan Poke Bowl
(AKA A Very Inauthentic Poke Bowl, but Delicious)
Hello? Remember me? I took a long hiatus after not feeling very well for many weeks. Even Instagram was checking in on me, reminding me to post or even just check my account. I could have written about what I was cooking, but my meals often looked like this…
Or basically just a tub of Earth Balance.
What makes me the most disappointed about not being able to eat my normal diet is missing out on seasonal foods. I would say it’s really one of the only ways I “live in the moment.” I try to really enjoy the seasonal fruits and veggies, and maybe hold onto them a little longer than the season recommends. So is that the opposite of living in the moment? I don’t know and don’t necessarily care, but I’m just happy that I can still occasionally find a good watermelon these days.
- Sushi Rice – Traditional sushi rice calls for rice vinegar and sugar. I didn’t have any on hand, but I added a touch of apple cider vinegar to see what flavors it brought out. Since this bowl has so many flavors happening, I don’t think the vinegar and sugar would be missed if omitted. This site was helpful.
- I always forget about pickling shallots – they’re so good! I reduced this recipe by half and used a shallot instead of an onion.
- Baked tofu – I did a repeat from my Ramen Bowl.
- Sauce – the sauce doesn’t have to follow the recipe below exactly. It’s one of those – add a little of this and that to your liking. This is just a basic version.
Vegan Poke Bowl
1 cup of sushi rice (see notes)
2 cups of watermelon, medium dice
1 small carrot, cut into matchsticks
4 inches of English cucumber, sliced very thinly
½ cup of shelled edamame, cooked according to package
½ an avocado, sliced thinly
½ teaspoon of sesame seeds
Quick pickled shallots (see notes)
Baked tofu (see notes)
1 tablespoon of tamari or soy sauce
1 tablespoon of tahini or your preference of nut butter
2 teaspoons of toasted sesame oil
1-2 teaspoons of sriracha
- Prepare the tofu according to this recipe.
- Make your sushi rice: Rinse the sushi in a mesh colander. Place in a small pot with 1 cup of water and cover with lid. Bring to a boil, then reduce the heat to a simmer for about 15 minutes. Turn off heat and let sit for 10 minutes.
- Prepare all of your ingredients that you’d like to put in your poke bowl.
- Make the sauce: In a small bowl or mug, combine all of the sauce ingredients and whisk with a fork.
- Make the bowl: Split the rice between two bowls and top with your prepared toppings and sauce.
What are your comfort foods?