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Vegan Tofu Poke Bowl
by:
claire cary
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!
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Rate
Prep:
15
minutes
mins
Cook:
30
minutes
mins
Total:
45
minutes
mins
4
1x
2x
3x
Ingredients
Tofu Poke
▢
1
block
extra firm tofu
▢
⅓
cup
low sodium soy sauce or tamari
▢
1
tbsp
rice vinegar
▢
2
teaspoons
chili paste
I used sambal oelek
▢
1
teaspoon
minced garlic
▢
1
tablespoon
fresh grated ginger
Bowl
▢
2
cups
cooked white rice
▢
1
small diced cucumber
▢
½
cup
pickled red onion
▢
1
cup
cooked & shelled edamame
▢
1
avocado
▢
3
green onions
US Customary
-
Metric
Instructions
Remove the tofu from the package and drain off the liquid.
Cut into roughly 1 inch cubes.
In a large, shallow bowl, whisk together all of the marinade ingredients.
Add in the tofu and toss to coat.
Let marinate for 20-30 minutes.
Meanwhile, prep the rest of the bowls.
Start with a base of rice, then add on top the cucumber, pickled red onion, edamame, avocado and scallions.
When the tofu is done marinating, add on top of the bowls. Save the rest of the marinade and drizzle on top.
Sprinkle with sesame seeds & enjoy!
Notes
Feel free to sub in or out any veggies. I like carrots, red cabbage and radishes in this recipe!
Serving:
1
bowl
/
Calories:
311
kcal
/
Carbohydrates:
37
g
/
Protein:
16
g
/
Fat:
12
g
/
Fiber:
7
g
/
Sugar:
4
g
Did you make this?
Mention
@eatwithclarity
or tag
#eatwithclarity
!