This vegan Tofu Poke Bowl has it all! Hearty grains, fresh fruit, veggies, and a generous helping of teriyaki-ginger tofu are all brought together with a delicious sriracha aioli sauce. A homemade wonder that's so easy to prepare and totally customizable!
This Hawaiian-style poke bowl is truly a beautiful myriad of flavors, colors, and textures.
Poke bowls are a fun meal in a bowl, similar to my Egg Roll In A Bowl. They usually start with grains such as rice or quinoa at the base. Then, they are topped with fruits, veggies, raw marinated tofu, a sauce like my simple sriracha aioli, and crunchy garnish.
The tofu in this recipe is smothered with a tasty sauce that’s made of teriyaki, ginger, and garlic.
Thankfully, the only cooking involved here is for the rice and edamame. While those cook and cool, marinate the tofu, cut all of your favorite toppings, and make the aioli before assembling this work of art.
You can drizzle your favorite sauce over the poke bowl including something as simple as soy sauce. May I suggest an easy, irresistible vegan sriracha aioli? It’s flavorful, spicy, and even a bit tangy. I think it’s the perfect addition to this poke bowl!
I also have a flavorful Spicy Tahini Sauce that would go well here.
Reasons To Love This Recipe
- Very filling
- Fully vegan
- Breeze to put together
- Lots of healthy fruits & veggies
Ingredients and Substitutions
- Grains - Use any grain you want! White rice, brown rice, wild rice, quinoa, etc. You can alternatively use greens such as spinach or kale.
- Veggies - I like edamame, carrots, radishes, and red onions. Other popular options include green onions, cucumbers, and bell peppers.
- Fruit - Feel free to use any favorite here. Mangoes or even pineapple would be great!
- Crunchy Toppings - Sesame seeds and seaweed adds a nice crunch to the poke bowl. You can also add nuts, nori flakes, or furikake flakes.
For the Tofu
- Tofu - Use firm or extra firm tofu if you can.
- Teriyaki Sauce - This can be found amongst the Asian condiments at the store. I prefer the kind that is on the thicker side and not as thin as a soy sauce would be, for example.
- Ginger & Garlic - Use fresh ginger and garlic if possible. If not, powdered can be used in a pinch.
For the Vegan Sriracha Aioli
- Vegan Mayonnaise - Your favorite vegan mayo works! I like Hellman’s, Best Foods, or Good and Gather brands.
- Sriracha - Sriracha or a red hot chili sauce adds a nice spicy kick.
- Lime - The juice from a lime adds a tasty tang.
- Garlic - Freshly minced garlic or powdered if you don’t have any on hand.
- Cane Sugar - Sugar in this sauce is an absolute must. It adds a tiny hint of sweetness, but more importantly, balances out the other flavors.
How to Make A Tofu Poke Bowl
Here are some quick visual steps. The full recipe with exact measurements can be found on the recipe card below.
Press the tofu for 15 minutes to squeeze out extra liquid. You can use a tofu press if you have one. I like to slice the tofu into two flatter slabs and line them with a kitchen towel before placing them under a heavy cast iron pan.
Meanwhile, cook the rice and steam the edamame according to their package instructions. Then, make the tofu marinade. For the marinade, simply whisk the teriyaki sauce, garlic, and ginger together.
Slice the tofu into cubes and place them in a shallow dish that has a fitted lid. Drizzle the marinade over the tofu, close the dish, and flip it over every once in a while as it marinates for 15 minutes in the fridge.
Prepare the other ingredients by cutting, slicing, or dicing them.
Make the aioli by whisking together the vegan mayo, lime juice, minced garlic, sriracha, and sugar.
Assemble the poke bowls by adding the grains to the bottom. Then add the vegetables, fruit, and tofu.
Drizzle the sriracha aioli and any leftover marinade over the dish. Finally, garnish the bowls with sesame seeds and seaweed.
Make Ahead & Storage
Store leftovers in a covered bowl, in the refrigerator for 3 days. If you are preparing this poke bowl as a make-ahead meal, keep the ingredients separate and assemble them on the day you plan to eat them. Add the avocado and radish just before enjoying the bowl as these ingredients brown faster.
Related Vegan Recipes
I hope you loved this Tofu Poke Bowl! Please leave a star rating and comment below.
Tofu Poke Bowl
- 2 cups rice, uncooked
- 1 cup edamame
- 2 carrots, shredded
- 1 avocado, sliced or diced
- 1 mango, diced
- ¼ of a red onion, thinly sliced
- 8 radishes, sliced
For the Tofu
- 1 block extra firm tofu, 10-14 oz.
- ¾ cup teriyaki sauce
- 1 teaspoon fresh ginger, grated
- 1 clove fresh garlic, minced (½ tsp)
For the Sriracha Aioli
- ½ cup vegan mayonnaise
- 1 ½ tablespoon sriracha chili sauce
- 1 lime, juiced (1 tbsp)
- 2 cloves fresh garlic, minced (1 tsp)
- 1 teaspoon cane sugar
- 2 tablespoon sesame seeds
- ¼ cup dried seaweed, cut in strips or crushed
- Press the tofu for 15 minutes to squeeze out the extra liquid. You can use a tofu press or slice the tofu into two flatter slabs and line them with a kitchen towel before placing them under a heavy cast iron pan.
- Meanwhile, cook the rice and steam the edamame according to their package instructions. Make the tofu marinade by whisking the teriyaki sauce, garlic, and ginger together.
- Slice the tofu into 1-inch cubes and place them in a shallow dish that has a fitted lid. Drizzle the marinade over the tofu, close the dish, and flip it over every once in a while as it marinates for 15 minutes in the fridge.
- Prepare the other ingredients by cutting, slicing, or dicing them.
- Make the aioli by whisking together the vegan mayo, lime juice, minced garlic, sriracha, and sugar.
- Assemble the poke bowls by adding the grains to the bottom. Then add the vegetables, fruit, and tofu. Drizzle the sriracha aioli and any leftover marinade over the dish. Garnish the bowls with sesame seeds and seaweed.
- bell pepper
- green onion
- kale, spinach
The nutrition information is estimated and can vary depending on brands and measurements used.
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