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 30-minute meal that’s so easy to prepare and totally customizable!
This Hawaiian-style plant-based poke bowl is truly a beautiful myriad of flavors, colors, and textures. Such a refreshing and nutritious recipe that’s great for summertime or anytime!
Poke bowls are a fun meal in a bowl, similar to my Egg Roll In A Bowl, Tofu Burrito Bowl, or Tofu Quinoa 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. No need to cook it so we maintain that raw poke theme.
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. Although, may I please suggest an easy and irresistible vegan sriracha aioli? It’s flavorful, spicy, and even a bit tangy. It’s the perfect addition to this poke bowl!
You may also like this delicious Spicy Tahini Sauce that would go well on this poke bowl.
Reasons To Love This Recipe
- Very filling
- Fully vegan
- Breeze to put together
- Lots of healthy fruits & veggies
- High in protein and other nutritents
- Great for a quick lunch or busy weeknight dinner
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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 add a nice crunch to the poke bowl. You can also add nuts, nori flakes, or furikake flakes.
- Tofu – Use firm or extra firm tofu.
- 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
Step-by-Step Instructions
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Press the tofu for 15 minutes to squeeze out extra liquid.
Meanwhile, cook the rice and steam the edamame according to their package instructions. Make the tofu marinade.
Slice the tofu into cubes and marinate them.
Prepare the other ingredients and make the optional aioli.
Assemble the poke bowls and enjoy!
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.
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Tofu Poke Bowl
Bonnie – Serene Trail
Ingredients
- 2 cups rice, uncooked
- 1 cup edamame
- 2 carrots, shredded
- 1 avocado, sliced or diced
- 1 mango, diced
- 1/4 of a red onion, thinly sliced
- 8 radishes, sliced
For the Tofu
- 1 block extra firm tofu, 10-14 oz.
- 3/4 cup teriyaki sauce
- 1 tsp fresh ginger, grated
- 1 clove fresh garlic, minced (1/2 tsp)
For the Sriracha Aioli
- 1/2 cup vegan mayonnaise
- 1 1/2 tbsp sriracha chili sauce
- 1 lime, juiced (1 tbsp)
- 2 cloves fresh garlic, minced (1 tsp)
- 1 tsp cane sugar
Optional Garnish
- 2 tbsp sesame seeds
- 1/4 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 them into bite-sized pieces.
- 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 bowls. Garnish the bowls with sesame seeds and seaweed.
Video
Notes
Nutrition
The nutritional information provided is an estimate from third-party calculations.
