Vegan Tofu Poke Bowl

These easy vegan poke bowls are filled with fluffy rice, marinated ginger tofu, pickled onion, avocado and cucumber. These bowls are fresh, so easy to make and perfect for meal prep!

I’ve been eating sushi bowls and vegan poke bowls non stop these days. The two are very similar, but Poke bowls are a Hawaiian dish that typically have cubed raw fish (often tuna), white or brown rice, and toppings like seaweed, sesame seeds, and cucumber.

This vegan tofu poke bowl uses marinated tofu place of the fish and some extra fun toppings like avocado, edamame, cucumber, and picked onion to make it a healthy, protein rich and nutrient packed meal.

And since we don’t have to cook the tofu, it cuts back on a lot of the working time. You just need time to prep and marinate, but that’s it! No cooking involved here, so it’s the perfect summer recipe.

The great thing about poke bowls, or buddha bowls of any kind, is that you can mix and match and add whatever you like! There aren’t strict rules to these kinds of things. Try my lemon tofu or kung pao tofu next!

How to make vegan poke bowls

Prep the tofu. Remove the tofu from the package and drain off any excess liquid. For best results, it does help to press it for about 10 minutes by just placing a heavy object on top, but you can totally skip this if you’re in a pinch. Then, just cut into roughly one inch cubes.

Marinate the tofu. Because this is tofu poke, we won’t actually be cooking the tofu. Instead we’re going to marinate it in a gingery soy based sauce for about 30 minutes to give it lots of flavor.

You want to marinate for at least 20 minutes, but up to a few hours if you’re going to prep this in advance!

Prep your veggies/toppings. I love using cucumber, pickled red onion, edamame, avocado and scallions. You can add in cabbage, carrots, whatever else you like!

Assemble your bowls. Start with a base of rice, then add on all of your toppings and the tofu once it has finished marinating. Save the remaining marinade and drizzle on top of the bowls. Enjoy!

Ingredient swaps

Tofu- I suggest extra firm, but regular firm is also fine. I don’t recommend medium and definitely not silken tofu here.

Veggies- This part is super versatile. You can use carrots, broccoli, raw onion instead of pickled, radishes, whatever you like!

Soy sauce- I of course used tamari to make this gluten free, but tamari is just gluten free soy sauce. Either way, be sure to use low sodium. If you prefer to avoid soy, you can use coconut aminos instead.

Do they store well?

Once prepared, this recipe will store in the fridge for 5 days, which make it perfect for meal prep! It’s best to keep the avocado separate until you’re ready to serve so it doesn’t turn brown.

Do you serve poke bowls hot or cold?

I usually eat these poke bowls cold because you don’t cook the tofu, but they can be eaten warm! This is perfect if you are going to use this recipe for meal prep and take some on the go for lunch.

What type of rice is best?

I generally just use white jasmine rice because that is what I always have on hand, but sushi rice would make this a bit more traditional. You can use white or brown, whichever you prefer.

Just be sure to follow the cooking instructions on the package since different types of rice have different water to rice ratios as well as cooking times.

Try these recipes next!

• Orange Chickpeas
• Sticky Sesame Chickpeas
• Sweet Potato Buddha Bowl
• Gochujang Tofu

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