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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!

top down view of vegan poke bowl with tofu in a rustic bowl with chopsticks.

Let’s make Hawaiian tofu poke bowls together!

I’m in love with this vegan poke bowl recipe with tofu, it’s quick, easy, and completely addicting!

As you probably know, poke is traditionally made with tuna or some kind of fish, but we’ll be using cubed organic tofu, which soaks up the sesame-ginger marinade and has a tender mouth feel. It’s healthy, filling, and tastes great!

Tofu poke bowls are perfect for a healthy lunch, dinner, and make-ahead meal, and can be whipped up in as little as 20 minutes!

We love making this Hawaiian poke bowl during the summer when temperatures rise. There’s no cooking needed and it’s so easy to throw together in a pinch!

side by side photos of the process of pressing and marinating tofu for quick and easy vegan poke bowls.

How To Make Tofu Poke

  • Press the tofu: Start with gently pressing the tofu, using firm or extra-firm tofu. To do this, drain tofu, place it on its side, and cut lengthwise down the center. Place the 2 tofu slabs, flat, in between a clean dish towel, or paper towels, 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).
top down view of ingredients for vegan poke bowl.

How To Make Vegan Poke Bowls

  • 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: For the grain, use cooked brown or black rice, quinoa is great too. For a super boost of flavor, use this Cilantro 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 up to 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

Looking to make your tofu poke bowl even better, try pairing with any of these delicious options:

top down view of vegan poke bowl with tofu in a rustic bowl with chopsticks.

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.

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.

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VEGAN TOFU POKE BOWL

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

Units Scale

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
  • 34 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

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

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. For more of my favorite cooking tools, shop my kitchen essentials.

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16 Comments

  1. Easy and yum. Good balance of flavours. Much more filling with brown rice or quinoa rather than white rice. Love making enough to have leftovers for lunch too :)

  2. I made these yesterday, topping with edamame, radishes, cucumber, avocado, and sesame seeds. The marinade is delicious!

  3. Excellent recipe. Very easy to put together and the family loves it. This is on regular rotation in our house. Thanks!

  4. Eating this now – it’s outstanding. The way the flavours sing together is harmonious. I added a little extra Sriracha in the dynamite sauce and cooked the tofu. This will make its way into my regular rotation. Thanks!

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