Make Our Vegan Tofu Poke Bowl Recipe

A good poke bowl is one of those meals that looks impressive on the table and is actually super easy to put together.

Our vegan tofu poke bowl is loaded with golden tofu, rice, avocado, cucumber, edamame, carrots, and plenty of fresh toppings, all finished with a savory sesame soy dressing.

We love this recipe because everyone can build their own bowl exactly how they like it. 

One person can pile on the avocado and cucumber, another can go heavy on the tofu, and somebody will inevitably add far too much sauce (no judgment here).

It’s colorful, satisfying, and great for lunch or dinner, especially when you want something fresh without making anything too complicated.

We’ll take you through the full recipe step by step. We’ll also share our favorite variations and top tips. 

Ingredients You’ll Need for Vegan Tofu Poke Bowls

There are a few different parts to this poke bowl, but don’t worry, nothing is too difficult. 

Most of the ingredients are simple, fresh, and easy to swap depending on what you already have.

For the Tofu

• 14 ounces extra-firm tofu
• 1 tablespoon soy sauce or tamari
• 1 tablespoon cornstarch
• 1 tablespoon neutral oil
• ¼ teaspoon garlic powder
• ¼ teaspoon black pepper

For the Sesame Soy Dressing

• 3 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon maple syrup
• 1 teaspoon grated fresh ginger
• 1 small garlic clove, finely grated
• 1 teaspoon fresh lime juice
• 1 to 2 tablespoons water

For the Bowls

• 3 cups cooked sushi rice, white rice, or brown rice
• 1 cup shelled edamame
• 1 avocado, sliced
• 1 cucumber, thinly sliced
• 1 large carrot, cut into thin strips
• 1 cup shredded red cabbage
• 3 green onions, sliced
• 1 cup diced mango, optional

For Serving

• Sesame seeds
• Fresh cilantro
• Sliced jalapeño, optional
• Lime wedges
• Nori strips
• Pickled ginger, optional
• Extra dressing

How to Make Vegan Tofu Poke Bowls Step by Step

Making your bowl is pretty simple. Once the tofu is cooked and the vegetables are chopped, the rest is basically a very satisfying game of assembling your perfect bowl.

1. Press the tofu
   Drain the tofu, wrap it in a clean kitchen towel, and place something heavy on top for 20 to 30 minutes.
   
2. Season the tofu
   Cut it into 1-inch cubes and toss with the soy sauce, cornstarch, garlic powder, and black pepper.
   
3. Cook the tofu
   Heat the oil in a large skillet over medium-high heat.
   Cook the tofu for 8 to 10 minutes, turning every few minutes, until golden on several sides.
   
4. Make the dressing
   Whisk the soy sauce, rice vinegar, sesame oil, maple syrup, ginger, garlic, lime juice, and water together in a small bowl.
   
5. Prepare the toppings
   Slice the avocado, cucumber, carrot, cabbage, green onions, and mango, if using.
   
6. Build the bowls
   Divide the rice between bowls, then add the tofu, edamame, avocado, cucumber, carrot, cabbage, and mango.
   
7. Finish and serve
   Drizzle over the dressing and add sesame seeds, cilantro, nori, jalapeño, pickled ginger, or lime wedges.

Tips for the Best Vegan Tofu Poke Bowl

Here are some of our top tips to make your bowl even better: 

• Let the rice cool slightly: Warm rice is fine, but very hot rice can soften the fresh vegetables and avocado too quickly.
• Cook the tofu separately: This gives it a firmer texture and lovely golden edges before it goes into the bowl.
• Keep the vegetables crisp: Slice everything shortly before serving, if possible.
• Add avocado last: This helps keep it fresh and stops it getting squashed under the other toppings.
• Taste the dressing first: Add a little more lime, maple syrup, or soy sauce depending on how tangy, sweet, or savory you like it.
• Keep the toppings varied: A mix of creamy, crunchy, fresh, and savory ingredients is what makes the bowl so good.
• Serve everything separately for families: Put the rice, tofu, vegetables, and toppings in separate bowls and let everyone build their own.

Vegan Tofu Poke Bowl Variations

One of our favorite things about poke bowls is how easy they are to switch up depending on what you fancy. 

You can have them regularly without feeling like you’re eating the exact same meal again.

Here are some of our favorite options:

• Spicy tofu poke bowl: Add sriracha or chili flakes to the dressing.
• Peanut tofu poke bowl: Whisk 1 to 2 tablespoons of smooth peanut butter into the dressing.
• Mango avocado bowl: Add extra mango and avocado for a sweeter, creamier version.
• Crunchy cabbage bowl: Increase the red cabbage and add raw pumpkin seeds or chopped cashews.
• Noodle poke bowl: Swap the rice for chilled rice noodles.
• Quinoa poke bowl: Use cooked quinoa in place of rice.
• Teriyaki-style tofu bowl: Use a sweeter soy, ginger, and maple glaze for the tofu.
• Green poke bowl: Add cucumber, avocado, edamame, green onions, spinach, and fresh herbs.
• Extra-veggie bowl: Add radish, shredded lettuce, snap peas, or bell peppers.
• Family-friendly bowl: Keep the dressing mild and serve chili sauce separately.

What Rice Is Best for Vegan Poke Bowls?

Sushi rice is a great choice for poke bowls because it has a slightly sticky texture that makes the bowl easy to eat.

White rice, brown rice, and jasmine rice are also good options, so there’s no need to buy anything special if you already have one of those at home.

For a little extra flavor, you can stir a splash of rice vinegar into the cooked rice before serving.

If you want something different, quinoa or chilled rice noodles are easy alternatives.

How to Store Vegan Tofu Poke Bowls

We doubt you’ll have any leftovers, but if you do, it’s best to store the different parts separately.

Keep the tofu, rice, vegetables, dressing, and avocado in separate airtight containers whenever possible.

The cooked tofu can be refrigerated for up to 3 days. Cooked rice can also be stored in the refrigerator for up to 3 days.

The chopped vegetables are best eaten within 1 to 2 days, while avocado is best sliced fresh.

Store the dressing in a sealed jar or container in the refrigerator for up to 4 days, and give it a good stir before serving.

Assembled bowls are best eaten soon after putting them together, especially once the dressing has been added.

Final Thoughts

Vegan tofu poke bowls are colorful, fresh, and packed with a lovely mix of textures, from golden tofu and creamy avocado to crisp vegetables and fluffy rice.

We love how easy they are to adapt around whatever you already have at home, and they’re especially handy when different people want different toppings.

Build your bowl exactly how you like it, spoon over the sesame soy dressing, and dig into a fresh, delicious meal we’re sure you’ll love!

Make Our Vegan Tofu Poke Bowl Recipe

Recipe by Jess Miller

0.0 from 0 votes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• For the Tofu

• 14 ounces extra-firm tofu

• 1 tablespoon soy sauce or tamari

• 1 tablespoon cornstarch

• 1 tablespoon neutral oil

• ¼ teaspoon garlic powder

• ¼ teaspoon black pepper

• For the Sesame Soy Dressing

• 3 tablespoons soy sauce or tamari

• 1 tablespoon rice vinegar

• 1 tablespoon toasted sesame oil

• 1 tablespoon maple syrup

• 1 teaspoon grated fresh ginger

• 1 small garlic clove, finely grated

• 1 teaspoon fresh lime juice

• 1 to 2 tablespoons water

• For the Bowls

• 3 cups cooked sushi rice, white rice, or brown rice

• 1 cup shelled edamame

• 1 avocado, sliced

• 1 cucumber, thinly sliced

• 1 large carrot, cut into thin strips

• 1 cup shredded red cabbage

• 3 green onions, sliced

• 1 cup diced mango, optional

• For Serving

• Sesame seeds

• Fresh cilantro

• Sliced jalapeño, optional

• Lime wedges

• Nori strips

• Pickled ginger, optional

• Extra dressing

Directions

• Press the tofu
  Drain the tofu, wrap it in a clean kitchen towel, and place something heavy on top for 20 to 30 minutes.
• Season the tofu
  Cut it into 1-inch cubes and toss with the soy sauce, cornstarch, garlic powder, and black pepper.
• Cook the tofu
  Heat the oil in a large skillet over medium-high heat.
  Cook the tofu for 8 to 10 minutes, turning every few minutes, until golden on several sides.
• Make the dressing
  Whisk the soy sauce, rice vinegar, sesame oil, maple syrup, ginger, garlic, lime juice, and water together in a small bowl.
• Prepare the toppings
  Slice the avocado, cucumber, carrot, cabbage, green onions, and mango, if using.
• Build the bowls
  Divide the rice between bowls, then add the tofu, edamame, avocado, cucumber, carrot, cabbage, and mango.
• Finish and serve
  Drizzle over the dressing and add sesame seeds, cilantro, nori, jalapeño, pickled ginger, or lime wedges.