These Vegan Poke Bowls with Marinated Tofu are packed with veggies and topped with a flavorful ginger tahini sauce. They're high in protein, make a hearty and satisfying meal, and are perfect for meal prep!
If you didn't know, Poke Bowls are all the rage right now! Poke (meaning sliced or cut into pieces) originated in Hawaiian but has come into the mainstream lately in the form of Poke Bowls: a quick and delicious mix-and-match meal.
While they are traditionally served with raw fish or sometimes cooked meat, there are a wide range of ways to make Poke Bowls vegan. The easiest way is to just swap out the animal protein for your favorite vegan protein. I decided on tofu since it's easy to work and works well in this bowl.
I've had a chance to try my fair share of vegan poke bowls at restaurants and take-out places. So I've come to know what I like and what I think balances the flavors of the bowl. For me that's a mix of sweet, savory, and umami.
For the sauce, I slightly altered my Ginger Tahini Dressing to create a delicious and flavorful topping that compliments the flavors in these bowls.
Feel free to make this recipe exactly as is or play around with the ingredients to see what your perfect Tofu Poke Bowl is!
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You'll love this Vegan Tofu Poke Bowl because it's:
- Simple & Delicious
- Quick & Easy
- Vegan/Vegetarian
- High-Protein
- Easy to make WFPB & Oil-Free
- Easy to make Gluten-Free
- Perfect for make-ahead lunches!
Ingredient notes
Sesame Tofu
- super firm tofu: Or extra firm tofu that has been pressed.
- soy sauce: For umami.
- corn starch: To help bind the sauce and give texture to the tofu
- maple syrup: For sweetness.
- rice vinegar: For a touch of sour.
- sesame seeds: Just to add a little texture.
Other Poke Bowl Ingredients
- sushi rice: I like sushi rice because it's sticky and quick to cook but feel free to use whatever rice or grain you want (just be sure to adjust the cooking time accordingly).
- cucumber: Nothing adds veggie crunch quite like cucumber.
- red bell pepper: Any color of bell pepper is fine but I like the contrast of the red.
- mango: For sweetness. This is a perfect balance against the saltiness of the soy sauce.
- edamame: For added protein and texture.
- avocado: To add balance and help keep you satiated.
Tahini Ginger Sauce
- tahini: The earthiness of the tahini is just the right touch. Peanut Butter, almond butter, or sun butter can be used as a substitute.
- maple syrup: A little more sweetness.
- soy sauce: A little more umami.
- lime juice: For a bright, citrusy kick.
- rice vinegar: A little more sour.
- powdered ginger: For the powerhouse of flavor. You could use fresh ginger but it might affect the thickness of the sauce.
See recipe card for quantities.
Instructions
Here are step-by-step instructions with photos.
- Rinse the rice and cook it according to the package instructions. (Sushi rice or white rice should take about 10 minutes, brown rice will take 40 minutes).
- Prep the veggies. Dice the bell pepper. Cut the cucumber into quarter-moon chunks. Cut the mango into ½-inch cubes. Remove the from the edamame from the pods. Cut the avocado into ½-inch cubes.
Add 1 tablespoon soy sauce, 2 teaspoons cornstarch, 1 teaspoon maple syrup, and 1 teaspoon rice vinegar to a bowl. Whisk to combine.
Cut the tofu into ½-inch cubes.
Add the tofu to the bowl with the marinade. Mix until all of the tofu is coated.
Add the tofu to a skillet with a teaspoon of oil (optional). Cook over medium heat for about 20 minutes, turning frequently, until all of the sides are nicely browned. Sprinkle the sesame seeds over the tofu. Remove from the heat and set aside.
Add all of the tahini ginger sauce ingredients to a small bowl. Whisk to combine. Set aside.
Divide all of the ingredients evenly into two bowls. Drizzle with the tahini ginger sauce. Sprinkle with sesame seeds. Serve and enjoy right away!
Hint: lf you want to save time, make the rice ahead of time or use pre-cooked microwave rice.
Variations
Here are a few ways to switch things up!
- Spicy - Drizzle Sriracha over the top before serving.
- Get Pickled - Adding a few spoonfuls of a pickled vegetable like onions, radish, or cabbage would be a great way to add another flavor dimension.
- Teriyaki - Teriyaki is another popular flavor profile for Poke bowls. Feel free to swap in the Teriyaki Tofu and homemade Teriyaki Sauce to try it out.
Equipment
For this recipe, you'll need a cutting board and knife, skillet, medium pot, and a few bowls.
All of my favorite products and kitchen tools can be found in my Amazon shop.
How to serve
Serve these Poke Bowls as a hearty and satisfying lunch or dinner. You can also double the recipe and portion out the components for quick lunches throughout the week!
Storage
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Top tip
You can use any kind of rice or grain as your base. I recommend sushi rice because it's sticky and works well in this vegan poke bowl. But feel free to choose whatever you like and have on hand!
FAQ
You can use any type of rice or grain you want, but cooking times will vary. While sushi rice takes just about 10 minutes to cook, brown rice will take closer to 40.
To make this Whole-Food Plant-Based compliant, skip the oil and swap brown rice for the sushi rice.
To make these poke bowls gluten-free, just be sure to use gluten-free soy sauce.
More vegan bowl recipes
📖 Recipe
Vegan Poke Bowl
Equipment
Ingredients
Sesame Tofu
- 7 oz super firm tofu (or extra firm tofu that has been pressed)
- 1 tablespoon soy sauce
- 2 teaspoons corn starch
- 1 teaspoon maple syrup
- 1 teaspoon rice vinegar
- 2 teaspoons sesame seeds
Other Poke Bowl Ingredients
- ⅓ cup uncooked sushi rice (1 cup cooked sushi rice)
- 1 cup cucumber cut into quarter moons
- 1 cup red bell pepper diced
- 1 cup mango cubed
- ½ cup edamame de-shelled
- ½ avocado cubed
Tahini Ginger Sauce
- 3 tablespoons tahini
- 1 tablespoon + 2 teaspoons maple syrup
- 1.5 teaspoons soy sauce
- 1.5 teaspoons lime juice
- 1.5 teaspoons rice vinegar
- 1 teaspoon powdered ginger
Instructions
Prep Work
- Rinse the rice and cook it according to the package instructions. (It should take about 10 minutes).
- Prep the veggies. Dice the bell pepper. Cut the cucumber into quarter-moon chunks. Cut the mango into ½-inch cubes. Remove the from the edamame from the pods. Cut the avocado into ½-inch cubes.
Make the Tofu
- Add 1 tablespoon soy sauce, 2 teaspoons cornstarch, 1 teaspoon maple syrup, and 1 teaspoon rice vinegar to a bowl. Whisk to combine.
- Cut the tofu into ½-inch cubes. Add it to the bowl. Mix until all of the tofu is coated.
- Add the tofu to a skillet with a teaspoon of oil (optional). Cook over medium heat for about 20 minutes, turning frequently, until all of the sides are nicely browned. Sprinkle the sesame seeds over the tofu. Remove from the heat and set aside.
Make the Tahini Ginger Sauce
- Add all of the tahini ginger sauce ingredients to a small bowl. Whisk to combine. Set aside.
Assemble the Bowls
- Divide all of the ingredients evenly into two bowls. Drizzle with the tahini ginger sauce. Sprinkle with sesame seeds. Serve and enjoy right away!
Nutrition
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