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    Home » Main Dishes

    Tofu Poke Bowl

    Published: Oct 3, 2022 by Bonnie · Modified: Jan 9, 2023 · This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    11 shares
    Jump to Recipe

    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!

    Tofu poke bowl with sriracha aioli.

    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

    Labeled ingredients.
    • 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.
    Angled view of a poke bowl.

    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.

    How to marinate tofu.

    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.

    Process steps for making a poke bowl.

    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.

    Vegan poke bowl with teriyaki ginger tofu.

    Related Vegan Recipes

    • Thai Noodle Salad
    • Egg Roll In A Bowl
    • Stir Fry Noodles
    • Couscous Salad

    I hope you loved this Tofu Poke Bowl! Please leave a star rating and comment below.

    Pinterest pin of tofu poke bowl.
    Close up image of a tofu poke bowl.

    Tofu Poke Bowl

    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. This homemade wonder is so easy to prepare and totally customizable!
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Hawaiian
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 472kcal

    Ingredients

    • 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

    Optional Garnish

    • 2 tablespoon sesame seeds
    • ¼ cup dried seaweed, cut in strips or crushed

    Instructions

    • 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.

    Notes

    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.
    More Base Ideas
    white rice, brown rice, wild rice, quinoa, shredded cauliflower, kale, spinach, salad
    More Vegan Add-In Ideas
    • corn
    • broccoli
    • cabbage
    • pineapple
    • cucumber
    • jalapeños
    • bell pepper
    • cauliflower
    • green onion
    • kale, spinach

    Nutrition

    Serving: 1 bowl | Calories: 472kcal | Carbohydrates: 47.3g | Protein: 31.6g | Fat: 13.8g | Saturated Fat: 1.8g | Sodium: 528mg | Potassium: 509mg | Fiber: 4.5g | Sugar: 8.2g | Calcium: 408mg | Iron: 5mg

    The nutrition information is estimated and can vary depending on brands and measurements used.

    Did you try this recipe? I would love to see it!Tag @serene.trail on Instagram!

    You Will Also Love

    • Vegan Thai Noodle Salad
    • Vegan Egg Roll In A Bowl
    • Vegan Stir Fry Noodles
    • Vegan Couscous Salad 
    « Spicy Tahini Sauce
    Date Snickers »

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    about Bonnie

    Hi, I'm Bonnie! I'm so happy you've stopped by Serene Trail! You'll find delicious recipes and great vegan lifestyle tips here. My hope is to share ways to make your vegan journey peaceful and uncomplicated.

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