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Tofu Poke

Colorful vegan tofu poke bowls with sushi rice fresh vegetables fruit a,nd a spicy sriracha aioli for a nourishing and flavorful meal.
Prep Time45 minutes
Cook Time20 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Hawaiian Inspired
Keyword: Dinner, Gluten-Free, High Protein, Lunch, Tofu
Servings: 5

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.