This Pretty Vegan Poke Bowl with Cashew Yum Yum Sauce is healthy, filling, and loaded with plant protein. Complete with a delicious, creamy cashew sauce and all your other favorite toppings. This colorful, deconstructed sushi bowl is perfect for lunch, dinner, or easy meal prep.
What is a Poke Bowl?
Poke bowls (meaning ‘to slice’ or ‘cut crosswise into pieces’) originated in Hawaii and have since seen many adaptations, including the one here. For most poke bowls, the star of the show is some kind of fish, usually tuna. But for this vegan poke bowl, we’re going to use one of my favorite plant-based proteins – tofu! If you’re new to cooking tofu, don’t worry. As a new vegan a few years ago, I had never tasted, let alone cooked, this stuff! But, it’s really not that hard – I promise. I’ll walk you through every step, and hopefully, you’ll love it as much as we do!
Tofu for Your Vegan Poke Bowl
- Start by pressing your tofu. To do this, wrap the tofu block in a paper towel and then again in a kitchen towel. Place a 3-5 pound weighted object on top (like a cast-iron skillet) and wait for at least 10-15 minutes for the water to drain. Pressing the tofu allows for better absorption of the marinade/flavors and also helps to crisp up the tofu when cooking.
- While the tofu is pressing, prepare the marinade by mixing the tamari (or soy sauce), rice wine vinegar, maple syrup, and minced garlic.
- After the tofu has been pressed, slice it into cubes and add to the marinade. Let that sit for at least 15 minutes for the flavors to absorb.
- Use this time to slice or shred all of the other ingredients like the cucumbers, pineapple, and purple cabbage.
- Remove the tofu cubes from marinade (SAVE the marinade) and coat with cornstarch.
- Heat a small amount of oil in a pan over medium-high heat and add the tofu. Cook for about 2 minutes, flip to another side, and cook for another 2 minutes. Continue this until all sides are browned and crispy, about 18-20 minutes.
- Reduce the heat to low and carefully pour back in the marinade. Stir frequently while the sauce thickens, about a minute or two. Remove from the heat and that’s it!
- To serve, divide the rice (or noodles) between 4 bowls and add fried tofu, pineapple, edamame, cucumber, cabbage, and avocado. Drizzle on some yum yum and top with sliced green onions, crispy onions, sesame seeds, crushed nori, or furikake. Add some jalapeños for heat if that’s your thing. Enjoy!
Easy Cashew Yum Yum Sauce
- While your tofu is marinating, make the yum yum sauce by combining all ingredients in a small blender and blending on high until creamy. If you’re not using a high-speed blender, make sure to soak your cashews for about 30 minutes to soften.
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make these bowls and share them with the people you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
More Healthy Bowl Recipes:
Sweet Potato Bowl with Cilantro-Lime Cashew Cream
Easy Tofu Bowl with Ginger Tahini Sauce
Chili Beans and Rice Bowl with Chipotle Cashew Cream
Pretty Vegan Poke Bowl with Cashew Yum Yum Sauce
Ingredients
Tofu
- 1 Block Extra-Firm Tofu Pressed
- ¼ Cup Tamari or Reduced-Sodium Soy Sauce
- 2 tablespoon Rice Wine Vinegar
- 1 tablespoon Maple Syrup
- 2 Garlic Cloves Minced
- 1 tablespoon Cornstarch
Cashew Yum Yum
- ⅓ Cup Cashews Soaked in hot water
- ⅓ Cup Water
- 2 Garlic Cloves
- 2 teaspoon Sriracha
- 1 teaspoon Rice Wine Vinegar
- 1 teaspoon Maple Syrup
- 1 teaspoon White Miso Paste
- ¼ teaspoon Sea Salt
- ⅛ teaspoon Ginger Powder
For Serving
- 4 Cups Cooked Rice of Choice
- 1 Cup Purple Cabbage Shredded
- 1 Cup Edamame
- 1 Small Cucumber Sliced
- 1 Cup Pineapple Sliced
- 1 Avocado Sliced
Instructions
- Prepare the marinade by combining the tamari (or soy sauce), rice wine vinegar, maple syrup, and minced garlic.
- After tofu has been pressed, slice it into cubes and add to the marinade. Let sit for at least 15 minutes.
- While your tofu is marinating, make the yum yum sauce by combining all ingredients in a small blender and blending on high until creamy. If you’re not using a high-speed blender, make sure to soak your cashews for 15-30 minutes to soften.
- Remove tofu cubes from marinade (SAVE the marinade) and toss with cornstarch.
- Heat a small amount of oil in a pan over medium-high heat and add the tofu. Cook for about 18-20 minutes, tossing occasionally to brown all sides.
- Reduce heat to low and carefully pour back in the marinade. Stir frequently while the sauce thickens, about a minute or two.
- To serve, divide the rice between 4 bowls and add tofu, pineapple, edamame, cucumber, cabbage, and avocado. Drizzle on some yum yum sauce and add your favorite toppings.
Jamie
This was INCREDIBLE
MN Veg Head
Thank you! Glad you liked it!
Micaela
What is that crunchy-looking stuff on top?
MN Veg Head
Hi! It’s crunchy fried onions. I find them at most grocery stores. The most popular brand here is French’s. They also have other brands available by the salad stuff usually.