Vegan Poke Bowl with Miso Ginger Dressing

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Everyone has been managing these hard times in different ways. Everyone has their challenges to deal with. The perspective that I have decided to take is that it is an opportunity for self-reflection. During this self-reflection, I am realizing how much I appreciate all the people that I do have in my life to spend with during this challenging period and so thankful that I don’t get to go through it alone. I have been blessed with a partner with whom I live with and his daughter, so we are going through this together, but for a good portion of my life adult life, I spent it single in my apartment. Now under normal circumstances, this can be pleasant for some, but in a post-Covid-19 world, the isolation can be a lot more demanding.

This recipe is for all those who are stuck in this alone, and it is also a call for those who are blessed with a partner, children and/or roommates to reach out to those who don’t because these are the people who are the most in need of human connections right now. We all need human contact in some shape or form, so be mindful of these people and put them as a priority on your list of people to contact.

Poke bowls are one of my favourite comfort foods. I can eat this at any time of the day, all day every day and dressing is really kick ass and is quite finger licking good. I made this dish specifically for those kick ass and fabulously single people out there who are going through this alone and reminding them that there are lots of other singles out there and that we are all thinking of you. This is why it is a single serving. It is also meant as a reminder for those who are not going through this alone that there are lot of people out there that are and to appreciate all the people you have in your life and around you.

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Vegan Poke Bowl

Vegan Poke Bowl with Miso Ginger Dressing

Course Main Course, Salad
Cuisine Asian
Keyword Dairy-Free, Gluten-Free, Poke Bowl, Refined Sugar-Free
Servings 1


Dressing Ingredients

  • 1/3 cup tahini (sesame seed paste)
  • 1 tbsp grated ginger
  • 2 cloves grated garlic
  • 1 tsp miso paste
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 tsp maple syrup
  • 2 tbsp water
  • pinch sea salt to taste

Salad Ingredients

  • 1 cup freshly cooked wild rice
  • 1/2 avocado, halved then sliced
  • 1 tsp black & white sesame seeds
  • 1/4 cup carrots fine julienned or grated
  • a handful of snow peas
  • 1 shredded Nori Sheets
  • 100 g tofu cut into 3”x3” by ½” thick
  • 1/4 cup red cabbage


  • Mix all of the dressing ingredients and pour half in a small bowl and soak your tofu for at least an hour to allow flavours to develop.
  • Once the tofu has been soaked, transfer to a frying pan over medium-high heat for approximately 3 minutes on each side or until well browned.
  • Start building your salad bowl by making your rice base. Pour the remainder of your dressing into a small dipping bowl and place it in the middle of your salad bowl. Then, arrange the rest of your salad ingredients around the dipping bowl, including your tofu.

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