Homemade Vegan Poke Bowl with tofu, fresh crunchy vegetables, and an incredibly delicious poke sauce – a healthy, colorful dinner for every day!
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!
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 Tofu 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!
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Ingredients
See recipe card for quantities.
- 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 tablespoon soy sauce and 1 teaspoon 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! 😉
- Prepare Pickled Onions: Follow this recipe to prepare pickled red onions at least 2 hours in advance. This is optional, poke bowl also tastes delicious without pickled onions.
- 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.
- 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.
Rice Cooker Recommendation
Cooking sushi rice works best in a rice cooker. I absolutely love my digital mini rice cookier – it’s a loyal companion in my kitchen and perfect for smaller households with 2 people. Got a bigger family? This larger rice cooker is your best bet.
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!
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📖 Recipe
Vegan Tofu Poke Bowl
email me this recipe 💌
Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
Sushi Rice
- ½ cup sushi rice
- ⅓ + ⅛ cup water
- 1 tablespoon rice vinegar
- ½ tablespoon sugar
- ¼ teaspoon salt
Poke Bowl
- 7 oz smoked tofu or firm tofu, see notes
- ½ cucumber, cubed
- 1 avocado, cubed or sliced
- some pickled red onions, optional
- 1 tablespoon cilantro, chopped
- 1 scallion, finely sliced
- 2 nori chips, finely sliced
- 1 tablespoon toasted sesame seeds
Poke Sauce
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 2 teaspoon sesame oil
- 1 teaspoon ginger, grated
Sriracha Mayo (optional)
- 1 tablespoon vegan mayo
- 1 teaspoon sriracha
Instructions
- Follow this recipe to prepare pickled red onions at least 2 hours in advance. This is optional, poke bowl also tastes delicious without pickled onions.
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
Equipment
Nutrition
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