Tofu Poke Bowl

By Alexandra Caspero on January 27, 2024
Great for meal prep as well.
Makes 4 bowls

If you love poke, then you’ll love this tofu poke bowl recipe! With crispy chili tofu, sushi rice, quick pickled cucumbers, nori, avocado, and a spicy mayo sauce. Naturally vegan and gluten-free.

Sushi rice with crispy tofu in a soy-chili sauce, quick pickled cucumbers, toasted nori seaweed, creamy avocado, and a spicy mayo drizzle sauce. Texture lovers, this one is for you!

This fresh and easy vegan poke bowl is a fun dinner, especially for families. If you love healthy grain bowl recipes, then you’re going to love this one. Make all the components, then allow everyone to assemble their poke bowls however they’d like.

See below for more details on how to make this poke bowl recipe, or scroll to the bottom for the full recipe card.

Tofu Poke Bowl With Edamame And Spicy Mayo

Tofu Poke Bowl Ingredients

In addition to the cooked rice and tofu, the bonus toppings are up to what you and your family prefer.

Extra firm tofu is my favorite for this preparation, but you can also use firm tofu. For best results, you’ll want to drain and press the tofu before using.

For balance, you’ll want at least one vegetable for crunch, seaweed for a traditional fishy taste, and something creamy. I do both avocado and the mayo sauce, but you can also choose to do one or the other.

Tofu Poke Bowl With Cucumbers And Nori

Ingredient Substitutions

The tofu is obviously in place of tuna in a typical poke bowl with raw fish. If you don’t want the tofu, you can sub in just cooked, shelled edamame if you’d like.

I tend to add both edamame and tofu to my poke bowls for an extra boost of plant-based protein and fiber.

You can add in additional fruit and veggies here if you’d like, just like your favorite poke spot. Mango, thinly sliced radishes, shredded carrots, and pineapple can all be added.

In place of the rice, you can also use rice noodles, quinoa, or brown rice. Or, you can use baby greens to make a salad poke bowl.

For a spicier tofu, sub in 2 tablespoons of chili sauce, like sambal oelek in place of the sweet chili sauce.

How to Make a Vegan Poke Bowl

Tofu Poke Bowl

Make the rice

Make the sushi rice using your grain cooker or on the stove.

Make the cucumbers

Pickled Cucumber Slices

Slice the cucumbers thinly and toss with rice wine vinegar, sugar and toasted sesame oil

Make the Tofu

Tofu Cubes With Cornstarch

Press the tofu, then drain. Cube and toss with cornstarch. Saute until crispy, then remove and toss with your soy-chili sauce.

Whisk together the sauce

Sauce For Poke Bowl

Whisk together the sauce ingredients and toss with the tofu.

Assemble

Tofu Poke Bowl With Cucumbers

Place the sushi rice in the bottom of a bowl and top with your tofu, pickled cucumbers, scallions, avocado, nori sheets and drizzle with spicy mayo sauce.

More Tofu Bowl Recipes

Tofu Poke Bowl With Spicy Mayo Sauce

If you try this tofu poke bowl, make sure to come back and leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day.

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Tofu Poke Bowl

Tofu Poke Bowl

  • Author: Alexandra Caspero
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: lunch, dinner, bowl, tofu, healthy, vegan
  • Method: stove top
  • Cuisine: American, Hawaiian-Inspired
  • Diet: Vegan

Description

If you love poke, then you’ll love this tofu poke bowl! With crispy chili tofu, sushi rice, quick pickled cucumbers, nori, avocado, and a spicy mayo sauce. Naturally vegan and gluten-free.


  • Author: Alexandra Caspero
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: lunch, dinner, bowl, tofu, healthy, vegan
  • Method: stove top
  • Cuisine: American, Hawaiian-Inspired
  • Diet: Vegan
  • Author: Alexandra Caspero
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: lunch, dinner, bowl, tofu, healthy, vegan
  • Method: stove top
  • Cuisine: American, Hawaiian-Inspired
  • Diet: Vegan
Scale

Ingredients

  • 2 cups cooked rice
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon toasted sesame oil
  • 1 cup thinly sliced cucumber
  • 1 package extra-firm tofu, drained and pressed
  • 2 tablespoons corn starch
  • 2 tablespoons oil
  • 1/4 cup sweet chili sauce
  • 1 tablespoon soy sauce
  • 1 garlic clove, minced
  • 1 teaspoon grated ginger
  • 1 avocado, peeled, pitted and thinly sliced or chopped
  • 2 sheets nori, cut into strips
  • 1/4 cup thinly sliced green onions (scallions)
  • 2 teaspoons sesame seeds
  • 1/4 cup mayonnaise of choice
  • 2 tablespoons sriracha

Instructions

  1. Make the cucumbers. Place the rice wine vinegar, sugar and sesame oil in a medium bowl. Add the thinly sliced cucumbers and toss to combine. Set aside. 
  2. Make the tofu. Cube the tofu and toss with cornstarch until well combined. Heat the oil in a large skillet over medium heat. Add the tofu and cook until crispy, flipping on all sides. Remove from heat and toss with the sweet chili sauce, soy sauce, garlic, and ginger. Set aside. 
  3. Make the spicy mayo. Whisk together the mayo and sriracha together until combined. To thin, if desired, add in a splash of water or lime juice. Set aside. 
  4. Assemble! Divide the rice into four bowls, top with the tofu, cucumbers, avocado, green onions, and sesame seeds. Drizzle with the spicy mayo and serve!  

Notes

I also love adding cooked edamame to this for an extra boost of plant-based protein. I usually do ~1/4-1/3 cup of edamame per bowl. 

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Chef, and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

(2 comments) leave a comment

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    1. Brooke
      January 9, 2024 AT 9:01 pm

      Easy and so so tasty! Such a delicious new recipe to add to the rotation!

    2. Greg
      January 9, 2024 AT 6:09 pm

      This was delicious! A new weekly favorite.






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