Vegan Tofu Poke Bowl

This easy and healthy vegan tofu poke bowl is ready in just 3 steps. Enjoy this no-cook recipe on hot days or whenever you need a quick lunch or dinner.

Kirsten Nunez, MS

By Kirsten Nunez, MS

4 Ratings

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Vegan tofu poke bowl with marinated tofu, avocado, thinly sliced carrots, purple cabbage, cucumber, edamame, and radishes.
Photo: Kirsten Nunez

Are you looking for a no-fuss yet healthy dish? Try making this vegan tofu poke bowl for lunch or dinner. It’s fresh, delicious, and packed with plenty of veggies.

If you’re unfamiliar poke, it’s a traditional dish in Hawaii. It’s typically made with diced raw fish, but you can easily “veganize” it by using tofu.

To create the recipe, simply add tofu cubes to a savory umami marinade, then pair with colorful raw vegetables (think radishes, cucumber, and cabbage), along with pre-cooked rice.

We topped our poke bowl with sesame seeds, but you can also go for sriracha or carrot ginger dressing. Pair it with fresh vegan spring rolls or, of course, enjoy it on its own!

Key Ingredients

Vegan tofu poke bowl ingredients.
Photo: Kirsten Nunez
  • Tofu. Extra-firm tofu serves as a plant-based substitute for diced raw fish. For best results, be sure to drain and press the tofu before preparing the recipe.
  • Soy sauce. Soy sauce is the main ingredient of the tofu marinade. It gives the tofu an umami and salty flavor. You’re welcome to use low-sodium soy sauce or tamari, if needed.
  • Rice. Jasmine rice rounds out this dish and makes it a complete meal. Quinoa and brown rice work well, too.
  • Vegetables. Poke bowls are known for having lots of veggies, and therefore, lots of color! All raw vegetables are fair game, but classic choices include carrots, edamame, red cabbage, cucumbers, and radishes.

How to Make a Vegan Tofu Poke Bowl

This easy, no-cook recipe comes together in just 3 steps. What’s more, it doubles as a great make-ahead recipe, so you can easily incorporate it into your meal prep routine.

For the full ingredients list and step-by-step instructions, scroll down to the recipe card at the bottom of this post.

1. In a shallow container, combine the soy sauce, toasted sesame oil, garlic powder, and ginger powder. Whisk well.

Marinade for vegan tofu poke bowl.
Photo: Kirsten Nunez

2. Add the cubed tofu and toss until all pieces are coated. Refrigerate for 30 minutes, tossing every 10 minutes or so to ensure all of the pieces soak up the marinade.

Marinating tofu for vegan poke bowl.
Photo: Kirsten Nunez

3. Divide rice between 2 large bowls. Follow with marinated tofu and vegetables, then sprinkle with sesame seeds and fresh cilantro, if desired. Enjoy immediately.

Vegan tofu poke bowl with marinated tofu, avocado, thinly sliced carrots, purple cabbage, cucumber, edamame, and radishes.
Photo: Kirsten Nunez

Recipe Tips, Variations, and Substitutions

  • Use fresh garlic and ginger. You can replace the powdered garlic and ginger with 1-2 tablespoons of the fresh version.
  • Add mango. For a sweet spin on your vegan poke bowl, add diced mango.
  • Spice it up. Garnish the dish with sliced jalapenos, sriracha, and/or red chili flakes.
  • Switch up the grain. Instead of jasmine rice, try brown rice or quinoa. You can also omit it completely.
  • Sprinkle in seaweed. Add seaweed flakes to the marinade for a fishy and briny flavor.
  • Pair with seaweed. Another option is to top the bowl with seaweed snacks or seaweed salad.
  • Skip the cilantro. If you don’t like cilantro, feel free to omit it.

How to Store Leftovers

Store leftovers in an air-tight container in the refrigerator. You can store the ingredients separately or pre-construct the bowl for a later meal.

Serving Suggestions

Vegan tofu poke bowl on a gray table

Vegan Tofu Poke Bowl

This easy and healthy vegan tofu poke bowl is ready in just 3 steps. Enjoy this no-cook recipe on hot days or whenever you need a quick lunch or dinner.
Click stars below to rate, or leave a full review in the comments
4 Ratings
Print Rate it Now Pin Recipe
Course: Main Course
Cuisine: Vegan
Diet: Vegan
Keyword: vegan poke bowl, vegan tofu poke bowl
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 2
Calories: 684kcal
Author: Kirsten Nunez, MS

Ingredients

Tofu Poke Bowl

  • cup soy sauce
  • 1 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 14 ounces extra-firm tofu drained, pressed, and cubed

Poke Bowl Ingredients

  • 2 cups cooked jasmine rice
  • 1 cup edamame
  • 1 cup carrots sliced into ribbons
  • ½ cucumber diced
  • 1 cup red cabbage shredded
  • 4 radishes sliced
  • 1 avocado diced
  • Sesame seeds
  • Small bunch cilantro

Instructions

  • In a shallow container, combine the soy sauce, rice vinegar, toasted sesame oil, garlic powder, and ginger powder. Whisk well.
  • Add the cubed tofu and toss until all pieces are coated. Refrigerate for 30 minutes, tossing every 10 minutes or so to ensure all of the pieces soak up the marinade.
  • Prepare the other ingredients while the tofu is marinating.
  • Divide rice between 2 large bowls. Follow with marinated tofu and vegetables, then sprinkle with sesame seeds and fresh cilantro, if desired. Enjoy immediately.

Notes

  • You can replace the powdered garlic and ginger with 1-2 tablespoons of the fresh version.
  • For a sweet spin on your vegan poke bowl, add diced mango.
  • Garnish the dish with sliced jalapenos, sriracha, and/or red chili flakes for some heat.
  • Instead of jasmine rice, try brown rice or quinoa. You can also omit it completely.
  • Add seaweed flakes to the marinade for a fishy and briny flavor. Another option is to top the bowl with seaweed snacks or seaweed salad.
  • If you don’t like cilantro, feel free to omit it.
  • This recipe makes 2 or 4 bowls, depending on the size of each one.

Nutrition

Calories: 684kcal | Carbohydrates: 82g | Protein: 34g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Sodium: 2356mg | Potassium: 1729mg | Fiber: 15g | Sugar: 11g | Vitamin A: 11390IU | Vitamin C: 43mg | Calcium: 215mg | Iron: 7mg
Tried this recipe?Mention @CleanGreenSimple or tag #CleanGreenSimple!

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