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Homemade Vegan Poke Bowl with tofu, fresh crunchy vegetables, and an incredibly delicious poke sauce – a healthy, colorful dinner for every day!

vegan poke bowl with tofu
Table of Contents

Poke Bowl is a popular raw fish dish (with sushi-grade fish) from Hawaii. However, in terms of taste, it is similar to sushi and therefore reminds of Japanese cuisine. Hawaiian Poke Bowl is famous all over the world, is enjoyed as a healthy main dish, and comes in countless different versions. Poke is usually made with cubed raw salmon or tuna! 

I’ll show you how to make a Vegan Poke Bowl with tofu, sushi rice, and fresh vegetables – my favorite version! It’s incredibly delicious, healthy, high in protein, gluten-free, plant-based, filling, fresh, and combines lots of great flavors!

homemade tofu poke bowl

To flavor the whole dish, it requires a delicious sauce! There are several variations on that, too. I will show you how to make a classic light poke sauce with tasty Asian flavors.

For an extra topping, I recommend Sriracha Mayo! This spicy mayo goes on top of everything and gives an extra flavor boost

This Vegan Poke Bowl Recipe is customizable and can be adapted to your taste. For example, use quinoa instead of sushi rice, add a ripe mango, or top the whole thing with pickled sushi ginger. Let your creativity run wild – you can’t do much wrong.

Hint: If you have more time on hand, top the bowl with this homemade vegan carrot lox or this vegan tuna instead of tofu!

🛒 Ingredients

See recipe card for quantities.

Poke Bowl Ingredients
  • Sushi Rice → The base of Poke Bowl! Ads some carbohydrates to this meal.
  • Tofu → I prefer to use smoked tofu for this poke bowl (can be used raw or fried). If smoked tofu isn’t available, use firm tofu, marinade it with ½ tbsp soy sauce and 1 tsp sesame oil, fry in a skillet with some oil, and arrange on the Poke Bowl.
  • Cucumber, Avocado → Fresh vegetable topping! Hint: Drizzle cubed avocado with fresh lime juice to prevent it from turning brown.
  • Pickled Red Onions → Optional! But provide an incredibly fresh and slightly sour note!
  • Scallion, Cilantro, Sesame Seeds, Nori Chips → For decoration and flavor!
  • Poke Sauce → An aromatic, light, and refreshing poke sauce belongs on every poke bowl!
  • Sriracha Mayo → Comes as a topping at the end of the bowl and provides a creamy, slightly spicy taste! Use this recipe to make vegan mayonnaise!

👩‍🍳 Visual Step-by-Step Instructions

This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner! 😉

Pickled Red Onions Recipe Step 3-5
  • Cook Sushi Rice: Place the sushi rice in a large bowl and wash the rice under running cold water until the water runs clear. → Move the rice in a circular rotation using your hand to speed up this process.
  • Carefully discard the water (use a sieve if you want) and place it with ⅓ + ⅛ (110ml) water in a pot. Let the rice soak for 30 minutes.
  • With the lid on, bring the pot to a boil. Reduce the heat to the minimum and let it cook for 8 minutes. → Do not open the lid while cooking!
  • Remove the pot from the heat and let the rice sit for another 10-15 minutes with the lid on.
  • Meanwhile, add rice vinegar, sugar, and salt in a small saucepan. Bring to a boil, switch off the heat, and stir until the sugar dissolves. Pour it over the cooked sushi rice and stir well.
Cooking Sushi Rice Step 1-4
  • Use the rice cold or warm for the poke bowl.
Cooking Sushi Rice Step 5
  • Prepare Tofu Poke Bowl: Divide sushi rice between 2 bowls. Top with tofu, cucumber, avocado, cilantro, scallions, nori chips, and sesame seeds.
  • Mix all ingredients for the poke sauce and the sriracha mayo in a small bowl and drizzle over the poke bowls.
colorful vegan poke bowl with tofu and fresh vegetables

🍶 Variations

  • Vegetable Topping – customize veggies to your liking! Tastes delicious with crunchy vegetables like edamame beans, carrots, red cabbage, bell peppers, tomatoes, beet, radish, spinach, seaweed salad, mango, or watermelon.
  • Sushi Rice – substitute with quinoa or brown rice.
  • Instead of pickled red onions, use pickled sushi ginger.
  • Protein – replace tofu with a protein of your choice (vegan chicken, crispy baked chickpeas).
  • Plant-Based Fish Taste – prepare this vegan carrot lox or vegan tuna to top the bowl!

🫙 Storage Instructions

All ingredients can be stored separately in an airtight container in the refrigerator. Stays fresh for a maximum of 2 days!

Poke Bowl is also great for meal prep. Prepare the whole bowl in a container, store the sauce separately, and drizzle it over the bowl right before serving!

If you make this recipe, I’d love for you to give it a star rating ★ below. 

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📖 Recipe

vegane poke bowl mit tofu und frischem gemüse

Vegan Poke Bowl

Homemade Vegan Poke Bowl with tofu, fresh crunchy vegetables, and an incredibly delicious poke sauce – a healthy, colorful dinner for every day!
Author : Aline Cueni
5 from 1 vote

Click on the stars to leave a vote!

Prep Time :20 minutes
Cook Time :10 minutes
Total Time :30 minutes
Servings : 2
Calories : 460kcal

Ingredients
 

Sushi Rice

  • ½ cup (100 g) sushi rice
  • ⅓ + ⅛ cup (110 ml) water
  • 1 tbsp rice vinegar
  • ½ tbsp sugar
  • ¼ tsp salt

Poke Bowl

  • 7 oz (200 g) smoked tofu or firm tofu see notes
  • ½ cucumber cubed
  • 1 avocado cubed or sliced
  • some pickled red onions optional
  • 1 tbsp (10 g) cilantro chopped
  • 1 scallion finely sliced
  • 2 nori chips finely sliced
  • 1 tbsp toasted sesame seeds

Poke Sauce

Sriracha Mayo (optional)

Instructions
 

Sushi Rice

  • Place the sushi rice in a large bowl and wash the rice under running cold water until the water runs clear. → Move the rice in a circular rotation using your hand to speed up this process.
  • Carefully discard the water (use a sieve if you want) and place it with ⅓ + ⅛ (110ml) water in a pot. Let the rice soak for 30 minutes.
  • With the lid on, bring the pot to a boil. Reduce the heat to the minimum and let it cook for 8 minutes. → Do not open the lid while cooking!
  • Remove the pot from the heat and let the rice sit for another 10-15 minutes with the lid on.
  • Meanwhile, add rice vinegar, sugar, and salt in a small saucepan. Bring to a boil, switch off the heat, and stir until the sugar has dissolved. Pour it over the cooked sushi rice and stir well. Use the rice cold or warm for the poke bowl.

Poke Bowl

  • Divide sushi rice between 2 bowls. Top with tofu, cucumber, avocado, cilantro, scallions, nori chips, and sesame seeds.
  • Mix all ingredients for the poke sauce, as well as for the sriracha mayo, in a small bowl and drizzle over the poke bowls.

Notes

Tofu: I prefer to use smoked tofu for this poke bowl (can be used raw or fried). If smoked tofu isn’t available, use firm tofu, toss it with ½ tbsp soy sauce and 1 tsp sesame oil, fry in a skillet with some oil, and arrange on the Poke Bowl.
Adjust vegetables to your taste. You can use edamame, carrots, cabbage, tomatoes, mango.
Sushi Rice: Poke bowl can also be served with cooked quinoa instead of sushi rice!

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Nutrition

Calories: 460kcal | Carbohydrates: 55g | Protein: 15g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Sodium: 144mg | Potassium: 688mg | Fiber: 10g | Sugar: 3g | Vitamin A: 729IU | Vitamin C: 16mg | Calcium: 170mg | Iron: 3mg

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5 from 1 vote (1 rating without comment)

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