Tofu Poke Bowl
Tofu Poke Bowls: Fresh, Colorful, and Packed with Flavor
If you’re craving something vibrant, refreshing, and satisfying, these Tofu Poke Bowls are the answer. Built on a bed of sushi rice and layered with crisp cucumbers, tender edamame, fire-roasted corn, juicy mango, green onions, cilantro, and tangy pickled ginger, they’re finished with marinated tofu and a drizzle of spicy sriracha aioli. It’s a bowl that balances textures and flavors beautifully, giving you a meal that feels both nourishing and exciting.
The History and Inspiration Behind This Recipe
Poke (pronounced “poh-kay”) is a traditional Hawaiian dish that typically features raw fish, seasoned simply with soy sauce, sesame, and green onions, and served over rice with fresh toppings. Over the years, poke has spread globally and taken on countless variations, adapting to different cultures and dietary preferences. This vegan version swaps in tofu, which soaks up flavor beautifully while giving the bowl a hearty, plant-based protein. For me, poke bowls became a go-to after discovering how customizable they are—you can pile on your favorite toppings, play with flavors, and always end up with something fresh, filling, and fun.
Why You’ll Love These Tofu Poke Bowls
These Tofu Poke Bowls are refreshing, colorful, and full of flavor. They’re the perfect balance of nourishing ingredients and bold toppings, with sushi rice as a hearty base and creamy, spicy sriracha aioli tying it all together. Plus, they’re customizable, so you can make each bowl exactly the way you like it.
Fun Flavor Variations For Your Tofu Poke Bowls
Why settle for plain when you can get creative with different flavor combinations:
-
Tropical poke bowl: Add pineapple and shredded coconut for a sweet island-inspired variation.
-
Spicy kimchi poke bowl: Swap pickled ginger for kimchi and add a drizzle of gochujang sauce for extra heat.
-
Mediterranean poke bowl: Use quinoa instead of rice and top with olives, roasted peppers, and tahini dressing.
-
Crunchy poke bowl: Sprinkle on crispy wonton strips or toasted sesame seeds for extra texture.
-
Green goddess poke bowl: Load up with avocado, extra cucumbers, and a drizzle of herby green goddess dressing.
Serving Ideas For Your Tofu Poke Bowls
These Tofu Poke Bowls are incredibly versatile and can be used in various ways:
-
Weeknight dinner: Prep toppings ahead of time and assemble bowls in minutes for an easy meal.
-
Meal prep option: Make a big batch of sushi rice and tofu, then portion into containers for ready-to-go lunches.
-
DIY poke bar: Set out toppings and let everyone build their own bowl for a fun dinner party.
-
Light summer meal: Serve chilled or at room temperature for a refreshing warm-weather dinner.
-
Leftover-friendly: Mix and match whatever veggies or grains you have on hand to create endless variations.
Tips For The Best Tofu Poke Bowls
For the best results, follow these simple tips to perfect your Tofu Poke Bowls every time:
-
Marinate the tofu: Let the tofu sit in the marinade for at least 20 minutes to soak up flavor.
-
Use short-grain rice: Sushi rice has the perfect sticky texture to hold the bowl together.
-
Balance textures: Combine crunchy veggies, creamy sauces, and tender tofu for the best eating experience.
-
Don’t skip the sauce: The sriracha aioli adds the perfect creamy, spicy kick to bring all the flavors together.
-
Assemble just before eating: Keep components separate until ready to serve to maintain freshness and texture.
The Final Bite
These Tofu Poke Bowls are fresh, nourishing, and endlessly customizable, making them a perfect go-to for busy weeknights, meal prep, or fun dinner parties. With vibrant toppings and bold flavors, every bite is a little adventure in texture and taste. Leave a comment below to share your experience and any tips you may have for making these Tofu Poke Bowls even more delicious!
Tofu Poke
Equipment
- Mixing Bowls
- Medium Pot
- Baking Sheet
Ingredients
For the Bowl
- 2 cups Sushi Rice Uncooked
- 1 cup Shelled Edamame I use frozen, just thaw
- 1 cup Fire-Roasted Corn I use frozen, just thaw
- 4 Persian Cucumbers Diced
- 1 Avocado Diced
- 1 Mango Diced
- ¼ cup Pickled Gingler Diced
- 1 bunch Green Onions Thinly sliced
- 1 bunch Cilantro Chopped
- 1 Lime Cut into wedges
For the Tofu
- 14 oz block Extra Firm Tofu
- 2 tbsp Soy Sauce or Tamari
- 1½ tsp Mushroom or Umani Seasoning
- ½ tsp Garlic Powder
- 1 tsp Fresh Ginger Grated
For the Spicy Aioli
- ½ cup Plant-Based Mayo Try using my tofu mayo*
- 1½ tbsp Sriracha
- 1 tsp Gochujang
- 1 tbsp Lime Juice About the juice of 1 lime
- 1 clove Garlic Minced
Optional for Topping
- Furikake
- Sesame Seeds
- Dried Seaweed
Instructions
- Drain and press your block of tofu for at least 15 minutes. If you don’t own a tofu press, wrap the tofu in a kitchen towel and place a large pot or pan on top of the tofu as a press.
- Meanwhile, cook your sushi rice according to the package. If you have raw edamame, steam the edamame according to the package instructions.
- Preheat your oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat.
- Next, make the tofu marinade by whisking the soy sauce or tamari, mushroom seasoning, garlic, and ginger together. Once your tofu is pressed, cut it into bite-sized cubes and place it into a mixing bowl. Pour the marinade over it and gently mix so all of the tofu is covered. Place aside for at least 20 minutes. Once the tofu is done marinating, add it to the baking sheet and cook for 20 minutes, taking it out to turn the tofu after 10 minutes.
- Prepare the other ingredients, Persian cucumbers, avocado, mango, green onions, cilantro, and pickled ginger by cutting them into bite-sized pieces. Cut your lime into wedges.
- Make the aioli by whisking together the plant-based mayo, sriracha, Gochujang, lime juice, and garlic until everything is incorporated.
- Assemble the poke bowls by adding your sushi rice to the bottom. Then add your toppings, including all the veggies and fruit, and tofu. Drizzle the sriracha aioli over the bowl and squeeze your lime wedge over the top, and enjoy!
- Store the leftovers in separate containers in the fridge for up to 4 days.