Build the Perfect Vegan Smoked Tofu Poke Bowl: Fresh, Vibrant, and Flavor-Packed
This Smoked Tofu Poke Bowl with Crispy Nori is an easy-to-make dish that is full of vibrant flavors. The combination of smoky tofu, fresh vegetables, and a tangy soy dressing makes for a satisfying, well-balanced meal. Topped with crispy nori and black garlic, it’s the perfect mix of crunchy, umami goodness.
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Poke bowls are essentially a vibrant mix of fresh ingredients that are combined to create a delicious and customizable meal. Originating from Hawaii, these bowls are traditionally made using raw fish like tuna as the main protein.
In this plant-based version, smoky tofu takes the spotlight, complemented by crisp vegetables and a tangy soy dressing. The tofu is paired with crisp vegetables, a tangy soy dressing, crispy nori, and soba noodles, creating a satisfying and well-rounded meal.
Perfect for any time of day, this dish offers a fresh and satisfying meal that stays true to the spirit of the classic Hawaiian poke bowl but with a twist. Each bite provides a delicious balance of textures and flavors, making this vegan tofu poke bowl a standout meal.
Ingredients and Substitutes
Smoked Tofu: I love using smoked tofu in this poke bowl for its flavor and texture, making it an excellent substitute for fish. If you only have plain tofu on hand, you can marinate it in a little soy sauce and smoked paprika to mimic that smoky depth.
Soba Noodles: Soba noodles are my go-to for this bowl because they bring a nutty flavor and pair perfectly with the other ingredients. If you don’t have soba noodles, you can easily substitute them with rice noodles or even quinoa for a different spin.
Vegetables: I have used bok choy, radishes, carrots, and purple cabbage. The mix of vegetables in this bowl is all about balance. Feel free to swap in your favorite veggies; snap peas or cucumber would work great, too.
Nori and Black Garlic: Crispy nori and black garlic are my special touch to add that rich, umami flavor to this bowl. If black garlic isn’t available, regular garlic can work. Just toast them with the nori before adding. Roasted seaweed snacks can also make a great quick substitute for nori.
Soy Sauce Dressing: This soy sauce dressing is a staple for me. It’s a mix of soy sauce, rice vinegar, sesame oil, mirin, ginger, and garlic, with a sprinkle of sesame seeds if I’m feeling fancy. It’s tangy, savory, and just a little sweet—perfect for tying all the flavors together. If you’re out of mirin, honey works just as well to add a touch of sweetness.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Lay the nori chips flat on the baking sheet. Bake for 5-7 minutes or until the nori becomes crispy and starts to darken slightly around the edges.
Step 2: Bring a pot of water to a boil and cook the soba noodles according to package instructions. Drain and rinse with cold water.
Step 3: Heat one tablespoon of sesame oil in a pan over medium heat. Add the cubed smoked tofu and sauté for about 4-5 minutes, turning occasionally until golden and crispy on the edges.
Step 4: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, mirin, grated ginger, minced garlic, and sesame seeds.
Step 5: Divide the soba noodles between two bowls. Arrange the sautéed bok choy and other vegetables on top.
Step 6: Scatter the crispy nori pieces over the bowls and drizzle with the soy sauce dressing. Toss everything lightly to coat. Serve immediately.
Expert Tips
- Be sure to keep a close eye on the nori while it’s in the oven. Toast it until it’s just crisp and lightly golden. Over-toasting can make it taste bitter. Let it cool before adding it to the bowl so it stays crispy.
- Feel free to swap out any of the vegetables for your favorites or whatever’s in season. For instance, avocado, edamame, and cucumber are all great choices. Just be mindful of the textures and colors for a balanced bowl.
- Taste the dressing before adding it to the bowl. If you prefer a sweeter dressing, increase the mirin or honey slightly.
- You can prep the components of the bowl in advance. The smoked tofu and vegetables can be stored in the fridge for a couple of days. Assemble the bowl fresh with the dressing right before serving to keep everything crisp and vibrant.
More Delicious Bowls
- Looking for more plant-based goodness? Try Lentil Buddha Bowl for a hearty and earthy option.
- Savor the wholesome flavors of this Roasted Eggplant and Chickpea Buddha Bowl. Tossed with fragrant herbs and a tangy yogurt dressing, it’s a nourishing bowl of goodness that will satisfy and energize you.
- Experience the goodness of this Vegetarian Green Goddess Power Bowl. Simple to prepare and loaded with vibrant greens, it’s an easy and delicious choice for a satisfying meal.
If you tried this Smoked Tofu Poke Bowl Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Ingredients
For the Poke Bowl:
- 7 oz smoked tofu cubed
- 3.5 oz soba noodles (about ⅔ cup dry)
- 1 small bok choy chopped
- 4 radishes thinly sliced
- 1 small carrot shaved into ribbons
- 1 cup purple cabbage shredded
- 1 sheet nori torn into bite-sized pieces
- 1 tablespoon black garlic mashed into a paste (or finely chopped)
- 1 tablespoon sesame oil for stir-frying the tofu
For the Soy Sauce Dressing:
- 3 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon mirin or honey for sweetness
- 1 tablespoon ginger grated
- 1 tablespoon sesame seeds optional
- 1 clove garlic minced
Instructions
Prep the Elements:
- Preheat the oven to 275℉. Line a baking sheet with parchment paper. Lay the nori chips flat on the baking sheet. Bake for 5-7 minutes or until the nori becomes crispy and starts to darken slightly around the edges. Keep a close eye on it, as it can burn quickly. Remove from the oven and let cool slightly. The nori will continue to crisp up as it cools. Set aside.
- Bring a pot of water to a boil and cook the soba noodles according to package instructions. Drain and rinse with cold water. Set aside.
- Heat 1 tablespoon of sesame oil in a pan over medium heat. Add the cubed smoked tofu and sauté for about 4-5 minutes, turning occasionally until golden and crispy on the edges. Remove from heat and set aside.
- In the same pan, quickly sauté the chopped bok choy for 2-3 minutes until slightly wilted but still crunchy. Remove from heat.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, mirin (or honey), grated ginger, minced garlic, and sesame seeds.
Assemble the bowls:
- Divide the soba noodles between two bowls. Arrange the sautéed bok choy, radishes, shaved carrots, purple cabbage, and crispy smoked tofu on top. Add the mashed black garlic for an umami kick.
- Scatter the crispy nori pieces over the bowls and drizzle with the soy sauce dressing. Toss everything lightly to coat.
- Garnish with extra sesame seeds or a sprinkle of chili flakes. Serve immediately.
Notes
- Be sure to keep a close eye on the nori while it’s in the oven. Toast it until it’s just crisp and lightly golden. Over-toasting can make it taste bitter. Let it cool before adding it to the bowl so it stays crispy.
- Feel free to swap out any of the vegetables for your favorites or whatever’s in season. For instance, avocado, edamame, and cucumber are all great choices. Just be mindful of the textures and colors for a balanced bowl.
- Taste the dressing before adding it to the bowl. If you prefer a sweeter dressing, increase the mirin or honey slightly.
- You can prep the components of the bowl in advance. The smoked tofu and vegetables can be stored in the fridge for a couple of days. Assemble the bowl fresh with the dressing right before serving to keep everything crisp and vibrant.
Nutrition
