Vegetarian Pineapple Tofu Poke Bowls Recipe
Introduction
These vegetarian pineapple poke bowls are a fresh and flavorful twist on a Hawaiian classic. Packed with marinated tofu, tropical pineapple, and crisp vegetables, they make a satisfying and vibrant meal perfect for lunch or dinner.
Ingredients
- 14 ounces firm tofu
- 1/4 cup sesame oil
- 1/4 cup soy sauce
- 2 tablespoons pineapple juice
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame seeds
- 1/4 teaspoon chili garlic sauce
- Zest and juice of 1 lime, plus extra lime juice for garnish
- 1 cup pineapple, diced
- 1 avocado
- 1/2 cup cucumber, diced
- 1 carrot, julienned or grated
- 1/6 cup cooked white rice
- 1/2 red Fresno chili pepper, thinly sliced
- Fresh chives, to taste
- Extra sesame seeds, to taste
Instructions
- Step 1: Cut the firm tofu into thick slabs and place them on several layers of paper towels. Cover with more paper towels and set a heavy plate on top to press out excess moisture. Let it sit for at least 15 minutes.
- Step 2: In a bowl, whisk together the sesame oil, soy sauce, pineapple juice, rice vinegar, grated fresh ginger, sesame seeds, chili garlic sauce, and the zest and juice of one lime to make the marinade. Adjust the spiciness by adding more chili sauce if desired.
- Step 3: Dice the pressed tofu into half-inch cubes and gently combine with the marinade. Refrigerate and let it absorb the flavors while you prepare the other ingredients.
- Step 4: Drizzle lime juice over the sliced avocado to prevent browning and set aside.
- Step 5: To assemble, spoon the cooked white rice into 2 or 3 serving bowls. Evenly distribute the pineapple, avocado, cucumber, carrot, and marinated tofu over the rice.
- Step 6: Drizzle with any remaining marinade and garnish with sliced red Fresno chili pepper, extra lime wedges, fresh chives, and additional sesame seeds before serving.
Tips & Variations
- Pressing the tofu well is essential to achieve a firm texture that soaks up the marinade fully.
- Substitute jasmine or brown rice if you prefer a different grain base.
- Add edamame or seaweed salad for extra protein and texture.
- Adjust chili garlic sauce to control the level of heat in the marinade.
Storage
Store leftover poke bowl components separately in airtight containers in the refrigerator for up to 2 days. Reheat the rice while keeping tofu and fresh vegetables chilled. Assemble just before serving to maintain freshness and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another protein instead of tofu?
Yes, you can substitute tofu with tempeh, cooked shrimp, or diced cooked chicken for a non-vegetarian option.
Is it necessary to marinate the tofu?
Marinating the tofu is key to infusing it with flavor and balancing the dish’s sweet and savory elements. Skipping this step will result in a bland tofu topping.
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Vegetarian Pineapple Tofu Poke Bowls Recipe
- Total Time: 35 minutes
- Yield: 2 to 3 servings 1x
- Diet: Vegetarian
Description
A vibrant and refreshing Vegetarian Pineapple Poke Bowl featuring marinated tofu, fresh pineapple, avocado, and crisp vegetables atop fluffy white rice. This easy-to-make dish combines savory, sweet, and spicy flavors perfectly for a healthy and satisfying meal.
Ingredients
Tofu Marinade
- 14 ounce Firm Tofu
- 1/4 cup Sesame Oil
- 1/4 cup Soy Sauce
- 2 tablespoon Pineapple Juice
- 1 tablespoon Rice Vinegar
- 1 teaspoon Fresh Ginger, grated
- 1 teaspoon Sesame Seeds
- 1/4 teaspoon Chili Garlic Sauce
- Zest and juice of 1 Lime
Bowl Ingredients
- 1 cup Pineapple, diced
- 1 Avocado
- Juice of 1 Lime (for avocado)
- 1/2 cup Cucumber, sliced
- 1 Carrot, julienned or shredded
- 1/6 cup White Rice, cooked
- 1/2 Red Fresno Chili Pepper, sliced
- Fresh Chives, to taste
- Sesame Seeds, to taste (for garnish)
- Juice of 1 Lime (for drizzling)
Instructions
- Press the tofu: Cut the firm tofu into thick slabs and place them on several layers of paper towels. Cover with additional paper towels and set a heavy plate on top to press out excess moisture for about 15-20 minutes. This helps the tofu absorb the marinade better and improves its texture.
- Prepare the marinade: In a bowl, whisk together sesame oil, soy sauce, pineapple juice, rice vinegar, grated fresh ginger, sesame seeds, chili garlic sauce, and the zest and juice of one lime. Adjust the chili garlic sauce to your desired level of spiciness. This marinade provides a perfect balance of tangy, sweet, and savory flavors.
- Marinate the tofu: Dice the pressed tofu into half-inch cubes. Gently toss the tofu cubes with the prepared marinade until evenly coated. Cover and refrigerate the tofu while you prepare the rest of the ingredients, allowing the flavors to infuse for at least 15 minutes.
- Prepare the avocado: Slice or dice the avocado and immediately drizzle with the juice of one lime to prevent browning and add a zesty flavor.
- Assemble the bowls: Spoon cooked white rice into 2-3 serving bowls. Evenly distribute the diced pineapple, avocado, sliced cucumber, shredded carrot, and marinated tofu over the rice.
- Garnish and serve: Drizzle any remaining marinade over the assembled bowls. Garnish with sliced red Fresno chili pepper, fresh chives, sesame seeds, and an additional squeeze of lime juice for brightness. Serve immediately for a fresh and flavorful meal.
Notes
- Pressing the tofu is key to achieving a firmer texture and better flavor absorption.
- You can substitute white rice with brown rice or quinoa for a healthier alternative.
- Adjust the chili garlic sauce amount according to your preferred spice level.
- For a nuttier flavor, toast the sesame seeds before adding them to the marinade.
- These bowls are perfect for meal prep; store tofu separately to keep the veggies fresh.
- Prep Time: 20 minutes
- Cook Time: 15 minutes (for cooking rice)
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian Hawaiian-inspired
Keywords: vegetarian poke bowl, tofu poke bowl, pineapple poke bowl, healthy bowls, vegan poke bowl, easy vegetarian dinner, tofu marinade, fresh poke bowl
