Vegetarian Weight Watchers Poke Bowl Recipe

I love to eat a good poke bowl and this is a fabulous low-cal, low-carb recipe that is versatile for your taste and for what you have in your fridge.  It is easy to make and it is a must to make extra since you’ll want this for more than one meal.  Not only did I really enjoy it, the kids did too!  That is a win in my book.  You can make variations in the recipe.  Add other veggies you like, change the sauce, add rice or noodles instead of lettuce (but will be more carbs and WW pts), add ahi tuna instead of tofu, etc.  My son hates tomatoes and avocado so we omit those for his bowl.  My daughter likes things extra spicy so she adds more sriracha to her bowl.  When we make them with ahi tuna I get it pre-seasoned from the grocery store to make it easier.  There is also a huge selection of marinates you can buy or you can make it.

**Scroll Down To The Bottom To Print The Recipe.**

 

Ingredients For Poke Bowls

First, go shopping for your ingredients.  Get fresh veggies that you enjoy.  Here are some I love to add: dark greens, like romaine lettuce.  (I some times add spinach too), green onions, cilantro, tomatoes, cucumber, bell pepper, mushrooms and avocado.  Again, but the veggies YOU like.  I like ones I can find at the farmer’s market or grocery store that are grown locally and are in season (and LOVE when I can harvest them from my garden).  This is sorta like making a basic salad but we are changing it into a poke bowl (I was inspired to make my own after eating one similar at a local poke bowl restaurant and they had a green salad option instead of noodles or rice).

These are basic toppings for the poke bowl.  I love the Chipotle mayonnaise.  It is a great kick to the bowl. If you don’t have any you can either get Sriracha mayo or mix mayonnaise and sriracha together to make your own.  I also like to add almond silvers on top of mine (added crunch and look pretty) and sometimes have Parmesan  cheese shavings. Press your tofu!  I like to get firm tofu but you can choose your preference.  To get all the excess water out simply open it, dump the water in the container into the sink, put the tofu block into the EZ Tofu Press and twist each dial to tighten them (do it evenly).  Put upright on a plate to let the water drain out.  I left mine for about 20 minutes while I started washing and cutting the veggies.  Once most of the water is drained you can tighten them once more to get the extra water out.
Meanwhile, make the marinade.  This will be to soak the tofu in.  The longer the better.  Tofu is pretty flavorless so whatever you add to marinate will be the flavor you get.

In this I added:

• 16 oz Block of Extra Firm Tofu.
• 2 Tbsp Soy Sauce.
• 2 Cloves Crushed Garlic.
• 1 tsp Fresh Grated Ginger.
• 1 Tbsp Syrup or Sugar.
• 2 Tbsp Rice Vinegar.
• Green Onion, thinly sliced.

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Mix all wet marinade ingredients in a bowl.  Take the tofu out of the the Ez Tofu Press, put on a cutting board and cube it.

Add tofu to the bowl and toss, mixing the marinade into it.  Add  green onions and toss.  Cover bowl and put in fridge.  At least 20 minutes.  You can leave it overnight too.

Sautee the Tofu

Heat up a pan and add olive oil.  Add marinaded tofu. Do not stir except to loosen a tiny bit from bottom of pan.  Leave 5-7 minutes then stir, to get other side of tofu.  Leave 4-5 minutes.  Then you can stir it until all of it is golden brown.  Remove from heat.

Cut veggies and put in a bowl. If you want to use rice or noodles instead of greens do this and add on top the greens you still want.

Add tofu, sesame seeds and shaved parmesan cheese.

The bowl is ready.  You just need to add what you want on top for the poke seasoning.

I added the Sriracha mayonnaise, some pepper and tossed it for my son with rice.

My daughter loves the Chipotle Mayonnaise and so smothered it with that and added Ahi tuna.

 

I love how much can be added to this to make a personal poke bowl.  I think next time I’m going to do something like a ‘poke bar’ where everyone can choose their own ingredients and mix and match to make their own bowls.  You can make this vegan or pescaterian too, depending on the marinate ingredients (I don’t know vegan foods enough to know if there is a random anti-vegan ingredient in the marinade) or if you add tuna.

 

The Weight Watcher Points will vary, depending on what you add into your bowl.

 

It looks like each bowl will be 2-5 pts for the salad bowl and 6 more if you use rice.

• Hot & Spicy Mayo (closest I can find to the Sriracha or Chipotle one): 3 pts.
• Light Mayo: 1 pt.
• Fat-free Mayo: Zero Pts.
• Olive Oil: 1 pt.
• AHi Tuna: 1 pt.
• Tofu: Zero Pts.
• Rice: 6 pts per 1 cup.

 

You can make this vegan or pescaterian too, depending on the marinate ingredients (I don’t know vegan foods enough to know if there is a random anti-vegan ingredient in the marinade) or if you add tuna.

If you love cooking with tofu you have to check out my other tofu recipes.

• Korean Soft Tofu Stew.
• 11 Easy Tofu Recipes.
• Tofu Mac & Cheese.
• 4 Ingredient Miso Soup.
• Tofu Stir-Fry.

 

Print Recipe Here:

[amd-zlrecipe-recipe:63]

Right now you can find Ez Tofu Press on Amazon for $20.99 with FREE Shipping.  The press is easy to clean, dry and store.  I like that I can remove so much water from my tofu so that it has a lot of flavor when I make a meal.

Some other marinade ideas (besides making it) is looking in the section at the grocery store on shopping on Amazon.  You can marinade tofu with a teriyaki sauce, peanut sauce, hoisin sauce, sweet and sour and more.  All depending on the cuisine you are looking to create.  You can check out this 50 Free Tofu Recipes Cookbook (Kindle edition is free) for other recipe ideas.

 

What is your favorite Tofu Recipe?