Vegan Poke Bowl + Tofu Poke
Vegan Poke Bowl (aka Tofu Poke Bowl) features tender tofu and onions marinated in a delicious ginger-soy sauce and paired with rice, red cabbage, cucumber, and avocado for a quick and easy meal bowl!
The Best Vegan Tofu Poke Bowl
I’m absolutely in love with this vegan tofu poke bowl — it’s quick, easy, and tastes amazing!
While traditional poke is made with fresh tuna or fish, we’re swapping in tofu instead. The tofu cubes soak up the delicious sesame-ginger marinade beautifully and have the most wonderful, tender texture. It’s healthy, satisfying, and packed with bright, fresh flavor!
These Hawaiian-inspired tofu poke bowls are perfect for easy lunches, light dinners, or make-ahead meals. Best of all, they come together in about 20 minutes with zero cooking required.
They’re especially wonderful during hot summer days when you want something refreshing and effortless!
How To Make Tofu Poke
Tofu poke is incredibly simple and will make your poke bowl next-level delicious!
- Press the tofu: Start by gently pressing the tofu, using firm or extra-firm tofu. Drain the tofu, place it on its side, and cut lengthwise down the center. Place the 2 tofu slabs flat between a clean dish towel or paper towel, and gently press to soak up any moisture (shown above left).
- Make the tofu marinade: Next, in a shallow dish or bowl, whisk together the tamari, rice vinegar, sambal oelek, sesame oil, garlic, and ginger. To grate the garlic and ginger, I used a microplane (affiliate link), but mincing works well too.
- Marinate the tofu poke: Add the cubed tofu and sliced onions to the marinade, gently toss to coat, and let set for 10 minutes, stirring once or twice (shown above right).
How To Make Vegan Poke Bowls
Making poke bowls is easy as can be!
- Prep the produce: While the tofu poke is marinating, prep the cabbage, cucumber, radishes, scallions, avocado, and lime wedges (shown above). For variation, try adding: carrot slices, diced mango, or cubed pineapple chunks.
- Cook the grain: Use cooked brown or black rice — quinoa is great too. For a super-boost of flavor, use this Clilantro-Lime Rice. To make things really easy, use pre-cooked rice or rice & quinoa blends in packets, as they heat up in under 2 minutes.
- Assemble: Assemble your tofu poke bowl and enjoy all the deliciousness of this simple, savory meal!
How To Store & Meal Prep
- Refrigerator: Leftovers do well in the refrigerator for 4-5 days.
- Meal prep: Vegan poke bowls are great for meal prep and can be stored in individual portions in covered containers. The rice is best made when serving, but you can try using quinoa, which holds up well after being refrigerated.
Serving Suggestions
I highly recommend drizzling your tofu poke bowl with either my creamy Sriracha Cashew Cream or the spicy Dynamite Sauce (tahini + sriracha) — both are absolutely delicious!
- Serve with fresh lime wedges on the side so everyone can add a bright burst of citrus. Pair it with a simple seaweed salad or steamed edamame for a fresh, satisfying meal.
- For a complete lunch or dinner, serve alongside a small bowl of light Roasted Garlic Miso Soup or classic Miso Soup.
More Easy Tofu Recipes!
Tofu is extremely versatile and can be used in a variety of ways. Here are a few of my favorite recipes using tofu.
- Teriyaki Tofu-Tempeh Casserole
- Thai Rainbow Zucchini Noodle Bowl + Crispy Tofu
- Grilled Baja Tofu Tacos + Red Cabbage Slaw
- Golden Tofu Curry + Black Rice
- Black Pepper Tofu
- See all our vegan tofu recipes on TSV!
If you try this vegan poke bowl recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
Print Recipe
VEGAN POKE BOWL (TOFU POKE)
- Total Time: 20 min
- Yield: Serves 3
- Diet: Vegan
Description
Vegan Tofu Poke Bowl features marinated tofu in a sesame-ginger sauce with fresh veggies and grain of choice. Perfect for lunch, dinner or make ahead meals, and can be whipped up in as little as 20 minutes. Marinade adapted from Anne Burrell of Food Network.
Ingredients
Tofu Poke
- 1/4 to 1/3 cup tamari, coconut aminos or soy sauce
- 1 tablespoon rice vinegar or lime juice
- 1/2 tablespoon sambal oelek
- 1 teaspoon sesame oil
- 2 cloves garlic, smashed and finely chopped or finely grated
- 1 inch piece ginger, peeled and finely chopped or grated
- 1/3 sweet onion, such as Maui onion, julienned
- 14 oz block organic tofu (firm or extra firm), cut into 1/2 inch cubes
Bowl Filling
- 1/2 cucumber, sliced
- 3 – 4 radishes, sliced
- 1/4 red cabbage, shredded
- 1 avocado, diced or sliced
- 1 tablespoon sesame seeds, toasted or black
- 2 scallions, white and green parts, sliced thinly on the bias
- 1/3 cup cilantro, roughly chopped
- 1 1/2 cups cooked rice (brown, black or cilantro lime rice) or quinoa
To Serve
- Dynamite Sauce, optional
- lime wedges
Instructions
Prep tofu: Drain the tofu and place it on its side, cut in half down the long side. Place on a clean dish cloth or between paper towels and gently press to soak up some of the moisture. Dice the tofu into 1/2 inch cubes.
Marinate: In a medium bowl or shallow dish, combine the soy sauce, sambal, sesame oil, garlic, ginger and sweet onions. Toss in the tofu and let rest in for 10 minutes.
Prep the remaining ingredients and assemble your bowls.
Serves 3
Notes
Store: Leftover will keep in the refrigerator for 4 to 5 days.
For variation, try adding:
- sliced carrots (or carrot ribbons)
- diced mango
- or cubed pineapple
RECOMMENDED EQUIPMENT: This fine grater (affiliate link) is great for finely grating ginger and garlic.
- Prep Time: 20 min
- Category: Entree
- Method: marinate
- Cuisine: Asian
FOLLOW TSV on Facebook, Instagram, Pinterest, Youtube, or Subscribe (email) for more recipes and inspiration! ♥︎
Great recipe!!! Can I make the marinade in advance? How many days is it good for after the marinade have been added?
thank you!
Yes, the marinade can be made 1 or 2 days in advance. After its mixed with tofu, I would use within 2 to 3 days. Enjoy!
Is the tofu cooked at all or just marinated?
The tofu is just marinated – but it’s super flavorful and delicious. Enjoy!
would give 10 stars. this is one of my favorite recipes to make maybe ever? it’s is so delicious and makes me feel GOOD. the dynamite sauce is an absolute HIT. the marinade for the tofu poke HITS. i added mango this time and i’m in shock how nice that is. maybe i’m just new to this world but i get excited and happy every time i taste this. i feel like i also bond with produce in the process, and it’s just overall so great. thank you for this.
Hi! I am going to make this today, do you think marinating longer (hours) would be good? or too much?
thanks!
Great question, Robyn! If you have the time, marinating longer would be great. With tofu, I don’t think extra marinating is ever too much. Enjoy!