Tofu and Vegetable Poke Bowl

A vegan version of the classic poke bowl with bright and savory flavors.


Units Scale
  • 7 ounces medium firm tofu
  • 1 serrano chili (finely chopped)
  • 1/3 English cucumber (chopped into bite size pieces)
  • 1 carrot (shredded)
  • 1 avocado (pitted and chopped bite size)
  • 1/2 small red bell pepper (chopped bite size)
  • 3 radishes (thinly sliced)
  • 2 1/2 cups cooked Japanese rice (room temperature)

Poke sauce:

  • 2 teaspoons ginger (grated)
  • 1 small shallot (thinly sliced)
  • 3 tablespoons rice vinegar
  • 1/4 cup soy sauce
  • 1 1/2 tablespoon mirin
  • 2 teaspoons sesame oil
  • salt and pepper (to taste)


  1. Wrap tofu in paper towel and set aside for a couple of minutes. Repeat one more time and set aside for a couple of minutes. This is to remove excess water.
  2. Slice tofu into bite size cubes and add to a plastic container. Set aside.
  3. Mix all the ingredients for the poke sauce in a bowl and pour over the tofu. Mix well and let marinate for 10 minutes.

Putting the poke bowl together:

  1. Divide rice among two bowls and top with vegetables and tofu (including the sauce). Serve.


Use extra firm tofu if you prefer a firmer texture.


Keywords: recipe, rice bowls, bean curd, meatless, plant based, vegetarian

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