This vegetarian tofu poke bowl recipe is loaded with flavor

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Learn how to build your own delicious vegetarian poke bowl, made with tofu and served with spicy mayo.

Traditional poke hails from Hawaii and is generally made with raw, diced skipjack tuna or octopus. Over the years, however, ahi tuna has gained popularity, and as the dish made its way to the mainland U.S., other adaptations of the dish emerged using salmon and shellfish.

For this vegetarian option, we spice up the tofu with wasabi paste, ginger and soy sauce.

Ingredients

• 1/2 cucumber, dicced

• 1/2 large carrot, sliced

• 3 radishes, thinly sliced

• 1/2 cup raw sugar snap peas, strings removed

• 3-5 green onions, sliced

• 3 cups cooked rice

For seaweed:

• 1 large handful dried wakame seaweed

• cold water

• 1/2 teaspoon rice wine vinegar

• 1/2 teaspoon sesame oil

• 1 teaspoon sesame seeds

For tofu:

• 1/2 block tofu, cut into 1/2-inch cubes

• 1 teaspoon miso paste

• 1 teaspoon rice wine vinegar

• 1/2 teaspoon wasabi paste

• 1 teaspoon soy sauce

• 1 teaspoon sesame oil

• 2-inch piece of ginger, grated

For spicy mayo:

• 1/4 cup mayo

• 1 tablespoon wasabi paste

• 2-inch piece ginger, grated

• 1/2 teaspoon mirin

• 1/2 teaspoon rice wine vinegar

• 1/2 teaspoon sesame oil

Instructions

1. Place a handful of wakame seaweed in a bowl and cover with cold water. Let sit for 15 minutes and drain. Cover hydrated seaweed with rice vinegar, sesame oil and sesame seeds.

2. Next, make tofu by combining miso paste, rice wine vinegar, wasabi paste, soy sauce, sesame oil and grated ginger in a bowl with cubed tofu. Gently toss with a spoon.

3. Make spicy mayo by combining mayo, wasabi paste, ginger, mirin, rice wine vinegar and sesame oil in a bowl.

4. Assemble poke bowl with cooked rice, seaweed, chopped veggies and tofu. Garnish with pickled veggies and spicy mayo. Eat with chopsticks (check out these reusable ones) and enjoy.

If you enjoyed this recipe, you can also check out these four fresh juice recipes.

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