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5 from 1 vote

Vegan Poke Bowl with Teriyaki Tofu

by: claire cary

For an easy plant powered meal that is packed with flavor, look no further than this vegan poke bowl! It's loaded with crisp veggies, teriyaki tofu, creamy avocado and lots of fluffy rice. It's perfect for meal prep and ready in under an hour.
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Prep: 15 mins
Cook: 30 mins
Total: 45 mins


  • 1 batch teriyaki tofu click for recipe
  • 1 cup uncooked sushi rice
  • 1 ½ cup water
  • 2 tbsp rice vinegar
  • ½ tsp salt
  • 1 cucumber
  • 2 large carrots
  • 1 cup shelled edamame
  • 1 cup chopped purple cabbage
  • 1 avocado
  • 3 green onions scallions
  • Soy sauce for topping
  • Optional: sriracha or hot sauce for spice


  • Prepare the teriyaki tofu
  • Add the rice and water to a pot and bring to a boil. 
  • Reduce heat to low, cover, and simmer for 20 minutes. 
  • Remove from heat and let steam for 10 minutes with the lid on. 
  • Fluff with a fork and add salt and rice vinegar. 
  • Steam the edamame in the microwave or using a steamer basket on the stove.
  • Dice the cucumber, finely chop the cabbage, julienne or peel the carrot into ribbons, slice the avocado, chop the scallions.
  • Add 1/4 of the rice to a bowl and 1/4 of all prepared veggies plus tofu.
  • Top with sesame seeds, seaweed, sriracha mayo or anything else you like! Also delicious with my spicy tahini dressing, but sriracha mayo is my preference.


Once prepared, this recipe will store in the fridge for 5 days. The rice and veggies can all be frozen, but I do not recommend freezing the tofu.
If you do not have sushi rice, you can use any type of rice such as brown. Short grain rice works best in this recipe.
I like to use a mandoline for the cabbage and a vegetable peeler or julienne peeler for the carrots. 
You can also use a rice cooker to cook the rice. Follow the same steps as the stove top, but let the rice cooker do all of the cooking. 
Serving: 1bowl / Calories: 482kcal / Carbohydrates: 60g / Protein: 22.8g / Fat: 13.9g / Fiber: 7.3g / Sugar: 8g

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