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Vegan Poke Bowl

This vegan poke bowl is fresh, simple, and full of flavor, featuring marinated tofu, rice, and a variety of veggies.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 2 servings
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

For the rice
  • 1 cup sushi rice or brown rice
  • 2 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
For the marinated tofu
  • 1 block (14 oz) firm or extra-firm tofu, pressed and cubed
  • 1/4 cup soy sauce or tamari (for gluten-free)
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon sriracha or other hot sauce (optional)
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 2 green onions thinly sliced
  • 1 tablespoon sesame seeds
For assembling the bowl
  • 1 avocado, sliced
  • 1 cup edamame, shelled and cooked
  • 1/2 cup shredded carrots
  • 1 cucumber, thinly sliced
  • 1 radish, thinly sliced
  • 1/2 cup seaweed salad (optional)
  • 1/4 cup pickled ginger (optional)
  • 2 tablespoons chopped green onions
  • 1 tablespoon sesame seeds
For the dressing
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon sriracha or other hot sauce (optional)
  • 1 teaspoon grated fresh ginger

Method
 

Prepare the Rice
  1. Rinse the rice until the water runs clear.
  2. Combine rice and water in a pot. Bring to a boil, then lower heat, cover, and simmer until water is absorbed.
  3. Let sit covered for 10 minutes. Stir in rice vinegar, sugar, and salt.
Prepare the Tofu Poke
  1. Press the tofu to remove extra water and cut into cubes.
  2. Mix soy sauce, sesame oil, rice vinegar, maple syrup, sriracha (if using), grated ginger, and minced garlic.
  3. Toss tofu in the sauce and let it marinate for 10–15 minutes.
  4. Sprinkle with sliced green onions and sesame seeds.
Assemble the Poke Bowl
  1. Divide the rice into bowls.
  2. Top with marinated tofu, sliced avocado, edamame, shredded carrots, cucumber, radish, seaweed salad, and pickled ginger as desired.
  3. Add chopped green onions and extra sesame seeds on top.
Prepare the Dressing
  1. Mix soy sauce, sesame oil, rice vinegar, maple syrup, sriracha (if using), and grated ginger.
  2. Taste and adjust for salt or sweetness.
Serve
  1. Drizzle dressing over the bowls.
  2. Toss gently to combine if desired, or leave it layered.
  3. Serve at room temperature or slightly chilled.

Notes

Press tofu well for firmer texture and better flavor. Cool the rice slightly so the avocado does not brown fast. Use frozen edamame for an easy cook-and-go topping. Toast sesame seeds in a dry pan for extra nutty taste.