Tofu Poke Bowl
These Tofu Poke Bowls are a vegan twist on traditional Hawaiian poke bowls, packed with protein and ready in 20 minutes. Each bowl starts with a base of rice and is topped with fresh vegetables and soy-ginger-garlic marinated tofu, then finished with a drizzle of creamy vegan sriracha mayo. They're a light yet satisfying meal perfect for lunch, dinner, or meal prep.
PREP TIME
20 minutes
COOK TIME
—
INGREDIENTS
17
Serves: 3
Ingredients
- 1.5 cups1.5 cups1.5 cups Brown Rice, cooked (white rice or cilantro lime rice also work well)
- 14 oz14 oz14 oz Extra-Firm Tofu, 1 block
- 0.25 cup0.25 cup0.25 cup Soy Sauce, Low Sodium, or tamari for gluten-free
- 1 Tbsp1 Tbsp1 Tbsp Rice Vinegar
- 1 tsp1 tsp1 tsp Sesame Oil
- 2 cloves2 cloves2 cloves Garlic, grated or finely minced
- 1 Tbsp1 Tbsp1 Tbsp Ginger Root, grated or finely minced (from about 1-inch piece of ginger)
- 222 Persian Cucumber, sliced, or ½ regular or English cucumber
- 222 Carrots, grated, about 1 cup
- 3 - 43 - 43 - 4 Radish
- 1 cup1 cup1 cup Edamame (Soybeans), cooked according to package instructions (I used frozen shelled edamame)
- 111 Mango, diced
- 111 Avocado, sliced
- 222 Green Onion (Scallion), thinly sliced on a diagonal
- 2 tsp2 tsp2 tsp Sesame Seeds, for garnish
- 0.25 cup0.25 cup0.25 cup Plant-Based Mayonnaise
- 1 Tbsp1 Tbsp1 Tbsp Sriracha
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prep the tofu: Drain the tofu and place on a cutting board. Wrap the tofu in a clean kitchen towel and gently press out excess moisture. Cut the tofu into ½-inch cubes.
- Marinate: In a shallow dish or bowl, stir together soy sauce, rice vinegar, sesame oil, garlic, and ginger. Add tofu cubes and gently toss to coat. Let marinate for at least 15 minutes, stirring once or twice to ensure the tofu is evenly coated. Meanwhile, prepare the sriracha mayo and vegetables.
- Make sriracha mayo: In a small bowl, stir together the vegan mayonnaise and sriracha, adjusting the amount of sriracha to taste.
- Assemble: In three shallow bowls, layer the rice, marinated tofu, cucumber, carrot, radish, edamame, mango, and avocado. Garnish with scallions and sesame seeds and drizzle with the sriracha mayo.
Notes
- Storage: Store leftovers, either assembled or with the components stored separately, in airtight containers in the refrigerator for up to 4–5 days.
- Variations: See my blog post for ideas on customizing your poke bowls!
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About This Recipe
Show nutritional information
Entrées Other Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 530 |
| Fat: | 20 g |
| Carbohydrates: | 72 g |
| Protein: | 12 g |
| Cholesterol: | 0 g |
| Sodium: | 985 mg |
| Fiber: | 5 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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