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close up on a loaded vegan poke bowl.
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5 stars (6 ratings)

Vegan Poke Bowl

This ​​Vegan Poke Bowl features marinated tofu poke and easy cucumber salad served in a loaded bowl with rice, creamy wasabi sauce, mango, avocado, and more. It’s flavorful, healthy, and refreshing!
Prep Time1 hour
Cook Time25 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: Hawaiian-Inspired
Servings: 4 servings
Calories: 485kcal
Author: Nora Taylor

Ingredients

Tofu poke

  • 14 ounce block firm or extra-firm tofu
  • 1/2 cup low sodium soy sauce or tamari for gf
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fresh grated ginger
  • 1 teaspoon minced garlic

Quick cucumber salad

  • 1 cup diced small cucumber
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon red chili flakes

Bowl ingredients - pick and choose!

  • 2 cups cooked rice white or brown
  • 1 large avocado, pitted and sliced or diced
  • 1-2 fresh ripe mangos, diced
  • 4 green onions, thinly sliced
  • 3-4 radishes, sliced
  • seaweed salad
  • pickled ginger
  • cooked edamame
  • black sesame seeds

Wasabi mayo

US Customary - Metric

Instructions

Prepare tofu poke

  • Press the tofu by wrapping in paper towels (or a clean dry tea towel). Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that. Let the tofu press for about 30 minutes.
  • Make the marinade by whisking the soy sauce, rice vinegar, sesame oil, ginger and garlic in a small bowl.
  • Preheat the oven to 350 degrees. You can also skip baking the tofu if you want, but I like to bake it a little bit.
  • Once the tofu is pressed, cut into 1/2 inch cubes and place in a shallow dish. Pour the marinade over the tofu and make sure every piece is coated. Cover and let marinate for at least 15 minutes, or up to a few hours.
  • Arrange the tofu in a single layer on a parchment lined baking pan and bake for 25 minutes. Remove from oven and set aside.

Prepare other bowl ingredients

  • While the tofu presses and bakes, prepare all the other ingredients. Get your rice cooking.
  • Cucumber salad - In a small bowl, toss everything together.
  • Chop your avocado, mango, green onions, radishes and anything else you are using.
  • Wasabi mayo sauce - Whisk all ingredients in a small bowl.

Assemble

  • Divide the rice into 4 bowls. Top with the tofu poke, cucumber salad and other ingredients of your choosing. Sprinkle with sesame seeds and drizzle on a little wasabi sauce. Serve and enjoy!

Notes

  1. Raw or cooked tofu - You can simply marinate the tofu and eat it without cooking, but I prefer baking it a bit. Not until it's super crispy, but baking does enhance the flavor and texture of the tofu.
  2. Gluten free - The recipe is gluten free as long as you use gluten free tamari instead of soy sauce.
  3. If you don't care for wasabi, try Sriracha aioli or nothing at all because the bowl is flavorful all on it's own!

Nutrition

Serving: 1of 4 servings | Calories: 485kcal | Carbohydrates: 49g | Protein: 16g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 1388mg | Potassium: 538mg | Fiber: 6g | Sugar: 16g | Vitamin A: 727IU | Vitamin C: 28mg | Calcium: 164mg | Iron: 2mg