Tofu Poke Bowls with Smoked Tofu, Soba Noodles & Crispy Nori

Tofu Poke Bowls are loaded with smoked tofu, soba noodles, fresh vegetables and crispy nori then topped with crunchy sesame seeds and a tangy soy sauce dressing. Make this healthy meal for a yummy addition to your weekly or weekend menu. 

Imagine a vegan tofu poke bowl with crispy tofu for a healthy lunch or make-ahead meal you’re whole family will love.

Like my Thai Drunken Noodles Recipe and Thai Basil Tofu, this best of Asian cuisines poke bowl uses plant-based protein and nutritious veggies so you can easily prepare one of the best tofu recipes ever.

We’ll be using smoked extra-firm tofu for this recipe that’s easy to find in your local grocery store or Asian market. Let’s get started, shall we!

Ingredients for Smoked Tofu Poke Bowl

Ingredients for Tofu Poke Bowls

• Smoked Tofu – smoked tofu is tofu that’s been baked, seasoned and smoked, giving a smokey flavor to this tofu poke bowl recipe. It’s usually found in the Tofu section of your grocery store and has an extra firm tofu texture so it’s great in stir-fry’s. 
• Soba Noodles – these are Japanese noodles made primarily from buckwheat flour, with a small amount of wheat flour mixed in. You’ll find them online (link to the left) or in your local grocery or Asian market. If gluten-intolerant, you can try to find gluten-free soba noodles.
• Bok Choy – choose bok choy with firm, moist, unblemished stems and bright green leaves. Avoid wilted or bruised leaves that have yellowing or browning, holes or tears
• Radishes – as well as having an abundance of antioxidants, thinly sliced radishes add a pop of vibrant color to these vegan sushi bowls. You’ll add to the top of the bowls. 
• Carrot – adds more nutrition and a beautiful pop of color. 
• Purple Cabbage – the best thing about purple cabbage is it’s bright purple color and it’s crunch. For best results, use your shredder to shred it. 
• Nori – this dried edible seaweed is popular in Asian cuisines and we will be baking it until it becomes crispy. 
• Black Garlic – if you haven’t yet tried black garlic, you’re in for a special treat. It has has a sweet and slightly tangy flavor with a mild garlic taste, and a sticky, almost molasses-like texture similar to a date.
• Sesame Oil – this is my favorite oil to use in Asian cooking. If you absolutely don’t have it, you can substitute with olive oil. 

Ingredients for Soy Sauce Dressing

• Soy Sauce – if gluten-free, you can substitute with Tamari. 
• Rice Vinegar –rice vinegar, also known as rice wine vinegar, can be found in most grocery stores. 
• Sesame Oil – more sesame oil here to add a toasty flavor to the dressing and some healthy fats to the recipe. If you don’t have you can substitute with olive oil.
• Mirin – Mirin is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. You can substitute with Agave nectar or maple syrup if you don’t want to purchase in an Asian market or using the link I provided. 
• Ginger – fresh ginger is best and I wouldn’t omit. However, if unavailable, feel free to use 2 teaspoons of ground ginger. 
• Sesame Seeds – add a nice crunch to the dressing and a contrast in color. 
• Garlic – fresh minced garlic is best; however, if unavailable, use a teaspoon of garlic powder. 

How To Make Tofu Poke Bowls

Step 7: Once your bowls are assembled, scatter the crispy nori pieces over the bowls and drizzle with soy sauce dressing. Toss everything slightly to coat. Garnish with extra sesame seeds or a sprinkle of red chili flakes. Serve immediately. Enjoy!

Pro Cooking Tips

• When baking your nori, keep a close eye on it as it can burn quickly and remove promptly if you notice it starting to get burnt on the edges.  
• This recipe is so versatile. You can substitute just about any fresh veggies you want with the ones I used. Think green onions or red onions, lime wedges, sweet onion, pickled ginger, and edamame beans. 
• If you prefer a base of rice over soba noodles, you can choose sushi rice, brown rice or plain white rice as a substitute. 
• Great for meal prep. Simply double the recipe and store prepared bowls in individual air tight containers until your ready to eat them. 

Serving Suggestions

• Mains: pair with my Thai Drunken Noodles Recipe, General Tso’s Tofu Recipe or Thai Basil Tofu
• Appetizers: Serve with some vegan appetizers, such as my Tofu Chevre or Vegan Beet Tartare
• Soup: My Carrot Ginger Soup is absolutely wonderful with this vegan poke bowl recipe.
• Salad: I love to serve with my crunchy Chopped Thai Salad. You can also try this delicious Sea Weed Salad from Tasting Table.

More Healthy Recipes

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