This week, Stokes Canada invited me to collaborate with them to create these vibrant poke bowls. The second they contacted me, I knew I wanted in. I mean, you’re asking me to create a vegetable-packed, rainbow-coloured meal that just happens to be one of the hottest trend-setting foods of 2017. Of COURSE I will. I’ll even make a vegan option – because that’s just how I roll. Or, uh, unroll – ’cause poke is basically sushi maki in a bowl. Check out this beautiful marinated tofu though:

For those of you who’ve seen poke poking up everywhere from fancy restos to corner Sushi Shops, you’ve probably noticed that it usually involves a bowl, some rice, some fish, and an assortment of toppings. While it’s trending around North America at the moment, the poke bowl is nothing new to the Hawaiians. They’ve been enjoying the raw-fish delicacy for decades, so we definitely have them to thank.

Poke generally consists of marinated raw fish, some rice, and whatever toppings you choose. Purists will tell you that it must be ahi-tuna, but I’ll beg to differ. My salmon version is packed full of flavour (and omega-3s!) – but it’s my tofu version that really hit the ball out of the park. We aren’t huge tofu fans around here, but the texture and flavour of this marinated semi-firm silken variety definitely converted us. Feel free to get creative – change up your white rice for rice noodles, or for brown rice if you want a little extra fibre. Change your toppings up based on what you like, and what you have in your fridge.