Tofu Poke Bowl

While traditional poke bowls feature raw fish and rich mayo-based sauces, this plant-based twist swaps in marinated tofu for deep umami flavor, layering in crisp veggies and a creamy sriracha drizzle for color, crunch, and just the right amount of heat. It’s a vibrant, feel-good bowl that’s perfect for a satisfying lunch or nourishing dinner.

Prep: 40 mins Cook: 20 min Total: 1hr Yields: 2-3 servings

Ingredients:

For the Marinated Tofu:

• 14 oz extra firm tofu, pressed and cubed

• 2 tablespoons soy sauce or tamari

• 1 tablespoon sesame oil

• 1 tablespoon rice vinegar

• 1 teaspoon maple syrup

• 1 teaspoon grated ginger

• 1 clove garlic, grated

• 1 teaspoon sriracha

For the Bowl Base:

• 2 cups cooked sushi rice or brown rice

• 1 tablespoon rice vinegar

• 1 teaspoon sugar

• Pinch of salt

Toppings:

• 1 small cucumber, thinly sliced or spiralized

• 1 carrot, julienned

• 1 avocado, sliced or cubed

• 1/2 cup edamame, shelled and cooked

• 1/2 cup shredded red cabbage

• 1/2 mango, diced

• 2 green onions, sliced

• 1–2 tablespoons pickled ginger (optional)

• 1 tablespoon furikake

Creamy Poke Sauce:

• 2 tablespoons vegan mayo

• 1 teaspoon sriracha

• 1 teaspoon lime juice

• 1 teaspoon sesame oil

Instructions:

1. Rinse 1 cup of rice under cold water until the water runs clear. Cook according to package instructions (typically about 2 cups of water to 1 cup of rice; simmer for ~20 minutes). Once cooked, let rest covered for 5 minutes.

2. While the rice cooks, marinate the tofu. In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, ginger, garlic, and sriracha. Add cubed tofu and gently toss to coat. Let marinate for at least 15–20 minutes.

3. While the rice is still warm, gently mix in 1 tablespoon rice vinegar, 1 teaspoon sugar, and a pinch of salt. Set aside to cool slightly while you prepare the toppings.

4. Prepare the Sauce. In a small bowl, stir together vegan mayo, sriracha, lime juice, and sesame oil. Adjust spice or creaminess to taste. Set aside.

5. Divide seasoned rice into serving bowls. Top with marinated tofu and arrange toppings such as cucumber, carrot, avocado, edamame, cabbage, mango, and green onion as desired.

6. Drizzle with the creamy poke sauce, sprinkle with furikake, and add pickled ginger if desired. Serve immediately and enjoy!