Vegan Hawaiian Poke Bowl Recipe

Hawaiian vegan poke bowl

The Spruce Eats / Anastasiia Tretiak 

  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: Makes 6 servings
Nutritional Guidelines (per serving)
315 Calories
9g Fat
43g Carbs
17g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: Makes 6 servings
Amount per serving
Calories 315
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 639mg 28%
Total Carbohydrate 43g 16%
Dietary Fiber 3g 9%
Protein 17g
Calcium 409mg 31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Poke is a Hawaiian salad usually made from raw fish with lots of seasonings, but there's no reason poke cannot be vegetarian or even vegan.

And if you're nowhere near the trendy West Hollywood neighborhood of La Cienega and 3rd, you can try your hand making a simple Hawaiian vegetarian and vegan poke at home. And if you are in LA, stop by and order yourself a custom vegan poke bowl at Mainland Poke Shop. You start with tofu and a base of rice or greens, then pile on the wasabi cream, sriracha aoli, or a milder shoyu-based sauce, and top it all off with avocado, mango, pickled ginger or edamame. Sounds amazing, doesn't it?

Mainland Poke Shop's Executive Chef Kayson Chong was gracious enough to create this recipe just to share with readers. If you're curious to try poke, give this vegetarian and vegan recipe a try and see what you think! And, if you want to spruce it up a bit, take a hint from Mainland Poke Shop's menu and top it off with jalapenos, a shake of seaweed, or, if you're like me, a river of Sriracha sauce. 

This poke recipe is vegetarian and vegan, and, if you need it to be gluten-free, just use tamari instead of regular soy sauce to make the shoyu sauce.

Ingredients

  • 2 (12-ounce) packages tofu (firm or extra firm)
  • For the Sauce:
  • 1 teaspoon ginger (grated)
  • 1⁄4 cup soy sauce
  • 2 teaspoons sesame oil
  • 1 pinch red pepper flakes
  • For the Toppings:
  • 2 stalks green onions
  • For the Base:
  • 1 1/2 cup steamed rice
  • 1 bunch of kale

Steps to Make It

  1. Gather the ingredients.

    Ingredients for vegan poke bowl
    The Spruce Eats / Anastasiia Tretiak
  2. Prepare the tofu. Cut tofu into 1-inch squares by cutting the block of tofu in half horizontally, then vertically, from front to back and left to right.

    Tofu in a bowl
    The Spruce Eats / Anastasiia Tretiak
  3. Prepare the shoyu sauce. Peel and grate the ginger and add to the soy sauce, sesame oil, and red pepper flakes. Make sure all items are combined well, as the sesame oil will float to the top.

    Shoyu sauce
    The Spruce Eats / Anastasiia Tretiak
  4. Prepare the green onions. Rinse and cut off the tops and discard. Continue to cut across the green onions as thin as possible to make very small rings.

    Green onions
    The Spruce Eats / Anastasiia Tretiak
  5. Assemble your poke bowl. Gently mix the tofu and, sauce in a bowl, not breaking the tofu. Use enough shoyu sauce just to coat the tofu.

    Assemble bowl
    The Spruce Eats / Anastasiia Tretiak
  6. Sprinkle the green onions to taste. 

    Sprinkle green onions
    The Spruce Eats / Anastasiia Tretiak
  7. To serve, rice or kale can be used as a base, depending on personal preference.

    Hawaiian vegan poke bowl
    The Spruce Eats / Anastasiia Tretiak

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