Vegetarian Pineapple Poke Bowls

These Vegetarian Poke Bowls are a refreshing, meatless take on this wildly popular and ultra-refreshing Hawaiian dish, complete with marinated tofu!

Vegetarian Pineapple Poke Bowls

I’m in the family-coming-in-for-weekend-so-clean-like-your-life-depends-on-it mode. The tulip-man likens this side of me to a headless chicken, running about with no clear direction…poor chicken. But yes, our little American family is convening in Holland to celebrate the 4th, and I’ve been bustling about with cleaning (so as to give the impression that their child is, in fact, now an adult), stocking the fridge with zucchini for dad, and trying to figure out how I’ll entertain everyone in this typically dreary Dutch weather.

But amidst the chaos, I’m really just so excited. My sister is flying in from Hawaii, where she’s lived for a few years. And when flights to each other take an upwards of 24 hours, you make your trips worth it (i.e. staying up late watching movies and eating stroopwafels, traveling around Southern France for a few days, anything is possible in the coming month!)

Our recipe today, like many of the recipes this week, is inspired by Hawaii. Poke bowls, a longtime staple in Hawaiian cuisine, just began making a debut on the mainland.

These Vegetarian Poke Bowls are a refreshing, meatless take on this wildly popular and ultra-refreshing Hawaiian dish, complete with marinated tofu!These Vegetarian Poke Bowls are a refreshing, meatless take on this wildly popular and ultra-refreshing Hawaiian dish, complete with marinated tofu!

What is a poke bowl?

Traditionally made with raw ahi tuna, poke bowls are like the island cousin of the equally popular Buddha bowl. Spoon in some rice, top with fresh, local fruits and veggies, and throw in marinated raw fish.

How can you make vegan poke bowls?

We’re replacing ahi with tofu, marinating it in a flavor-packed sauce, while keeping the traditional raw aspect of poke bowls. Combine with loads of fresh fruits and vegetables and serve over a mound of rice.

Vegetarian Pineapple Poke Bowls

And can we just talk about how I finally learned how to use chopsticks? After a few days of embarrassingly asking for a fork in Southeast Asia, I just decided to go for it. Is learning to eat with chopsticks one of those steps towards adulthood? Am I a bit closer to being a real grown up now? Okay, that’s all, we can go back to these Vegetarian Poke Bowls now.

These Vegetarian Poke Bowls are a refreshing, meatless take on this wildly popular and ultra-refreshing Hawaiian dish, complete with marinated tofu!

Vegetarian Pineapple Poke Bowls
5 from 4 votes
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Pineapple Vegetarian Poke Bowls

These Vegetarian Poke Bowls are a refreshing, meatless take on this wildly popular and ultra-refreshing Hawaiian dish, complete with marinated tofu!

Course Main Dishes, Salads, Side Dishes
Cuisine Hawaiian
Keyword poke bowl, vegan poke bowl
Diet Dairy-Free, Gluten-Free, Vegan, Vegetarian
Occasion 4th of July
Time 30 minutes or less
Prep Time 25 minutes
Total Time 25 minutes
Servings 3 people
Calories 580 kcal
Author Live Eat Learn

Ingredients

Tofu

  • 1 14-oz block firm tofu 400 g
  • ¼ cup sesame oil 60 mL
  • ¼ cup soy sauce 60 mL
  • 2 Tbsp pineapple juice 30 mL
  • 1 Tbsp rice vinegar 15 mL
  • 1 tsp freshly grated ginger
  • 1 tsp sesame seeds
  • ¼ tsp chili garlic sauce or ½ tsp sriracha + ½ clove garlic
  • The juice + zest of 1 lime

Bowls

  • 1 cup chopped pineapple 180 g
  • 1 avocado sliced
  • Juice of 1 lime
  • ½ cup sliced cucumber 120 g
  • 1 carrot shredded
  • 2 cups cooked rice 390 g, white or brown
  • To serve: ½ red fresno chili*, lime, chives, sesame seeds

Instructions

  1. Dry Tofu: Cut tofu into ½ inch thick slabs and set on paper towels. Cover with a few more paper towels and set a heavy plate on top to press out excess moisture.

  2. Flavor Tofu: Meanwhile, whisk remaining “Tofu” ingredients to create a marinade. Taste and adjust to your level of spiciness. Dice tofu into ½ inch cubes (the smaller they are, the more flavor they absorb). Gently combine tofu with marinade and set in refrigerator until everything else is ready.

  3. Prep Fillings: Cook rice and prepare “Bowls” ingredients. Drizzle the juice of 1 lime onto avocado slices to keep them from browning.

  4. Assemble: Spoon rice into 2 or 3 serving bowls. Evenly top with pineapple, avocado, cucumber, carrot, and marinated tofu. Drizzle with remaining marinade and garnish with sliced chili pepper, a slice of lime, chopped chives, and/or sesame seeds.

Notes

Nutrition Facts
Pineapple Vegetarian Poke Bowls
Amount Per Serving (1 serving)
Calories 580 Calories from Fat 339
% Daily Value*
Total Fat 37.7g 58%
Sodium 1236mg 52%
Total Carbohydrates 49.6g 17%
Dietary Fiber 8.6g 34%
Protein 16.9g 34%
* Percent Daily Values are based on a 2000 calorie diet.

Helpful products for Vegetarian Poke Bowls


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Comments (9)

  1. Klauss says:

    Personally, I’m not familiar with the Hawaiian cuisine, but I think I would have liked the combination of tofu and pineapple.

  2. Sarah says:

    So, I love pineapple. I love Poke. And while I’ve never had tofu {gasp!}, I’d be willing to try because this dish sounds THAT amazing!!

  3. Priya says:

    ooh! This poke bowls looks so colourful and scrumptious!

  4. Immaculate says:

    These look INSANELY GOOD! Pineapples is one of my favorite fruit. Grew up eating them like crazy. Can’t wait to try this out . Thanks for sharing!!!

    1. Sarah says:

      Thanks so much! Let me know how it goes 🙂

  5. Aish says:

    I was always thinking, what poke bowls mean. Now I know. Thanks for a visually stunning post.

  6. Leah says:

    I love this recipe and am planning on sharing it with a friend, the one thing I’m going to add is the nori strips, or dried seaweed. It adds a nice crunch and gives the bowl a little more Island flavor ;D

    1. Sarah says:

      That’s such a great idea, Leah!! I have some nori leftover from (my sad attempt at) homemade sushi. Now I know what I’ll do with it! 🙂

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