These Vegan Poke Bowls are a healthy plant-based riff on the Hawaiian classic. Made with tofu, massaged kale, and a creamy vegan dressing, tofu poke bowls are a healthy and delicious vegan dinner recipe.
In my poké bowl era
Poké bowls make at least a monthly appearance in our meal rotation. It's a great vegan dinner recipe, but also perfect for mixed-diet families like ours. The kids love them since they can choose their own toppings (we do this with Vegan Rice Noodle Bowls as well). They usually go hard on the mango and easy on everything else, so if you have kids that are monsters like mine are, be sure to grab an extra mango!
As a nutritionist, I think these poké bowls are perfect for eating the rainbow–so many fun vegetables to choose from! And there are so many great options for plant-based protein to throw into your bowl. Crispy Baked Tofu? Air Fryer Tempeh? You decide!
Also! Make sure you don't skip the sesame dressing! Tahini-based and perfectly zippy, it’s like a vegan Sriracha mayo, and it is everything when drizzled on these bowls. But you can also totally cut corners and grab bottled ponzu and Sriracha mayo to save time. I support you!
Alright, let's get our poké on!
Featured comment
This recipe was a no-brainer for me... I love vegetables. My husband on the other hand... it can be a challenge to get veggies into his meal. He LOVED this recipe. It's so full of flavour and goodness. Thank you for sharing this!!!! ⭐️⭐️⭐️⭐️⭐️
~ Cassie
It's poké time - come and join me!
You'll find specific instructions in the printable recipe card below, but for now, let's go on a poké making journey together.
Step 1: Cook your rice
Hand on my heart, I’m telling you the single most difficult part of making these poke bowls is cooking the rice.
Once the rice is cooked, I like to season it by lightly sprinkling it with seasoned rice vinegar. This is optional but delicious, so do what you will.
Step 2: Prep your tofu
I love a poké bowl with tofu! If you’re going to pan-fry or bake your tofu, you can do this while the rice cooks. But you can also totally leave the tofu plain and toss it in the marinade! I'm all in on simplifying!
Step 3: Make the sauces
I used a homemade ponzu-ish dressing as the marinade for the tofu, and it's also what I used to massage the kale. Two for the price of one!
The second dressing is the dreamy vegan Sriracha "mayo" that we're drizzling over our vegan poké bowls. This is simply a blend of tahini, lemon juice, garlic, agave, and Sriracha.
Step 4: Prep the veggies
This is where you get your poké on! Chop and slice your mango, cucumber, and radishes. Cook your edamame. I recommend that you leave the avocado for the last minute, since it tends to go brown quite quickly.
Step 5: Let's assemble our poké bowls!
Ohhh baby here we go! Start with a layer of brown rice, and then add your vegetarian poké bowl ingredients to your heart's content. I go with a handful of massaged kale, then the tofu, vegetables, edamame, mango, and lastly the avocado.
Top with cilantro, furikake sprinkles, and a good drizzle of vegan sriracha mayo. Bam! Your tofu poke bowls are good to go!
30-Minute Vegan Poké Bowls With Tofu
Ingredients
- 2 cups cooked brown rice
- 2 Tablespoon rice vinegar optional
- ½ bunch lacinato kale destemmed and cut into thin ribbons
- 4 ounces firm tofu cut into cubes
- ½ medium cucumber sliced
- 4 radishes thinly sliced
- 1 avocado peeled, pitted, and sliced
- 1 medium mango peeled and cubed
- 6 ounces edamame beans cooked according to package instructions
Ponzu Dressing:
- 2 ½ Tablespoon extra virgin olive oil
- 2 teaspoon toasted sesame oil
- 2 Tablespoon freshly squeezed lime juice
- 2 Tablespoon rice vinegar
- 1 teaspoon finely grated fresh ginger
- 2 teaspoon honey or other liquid sweetener
- 2 teaspoon soy sauce or liquid aminos
Vegan Sriracha "Mayo"
- ¼ cup runny tahini paste
- ¼ cup water
- 2 Tablespoon freshly squeezed lemon juice
- 1 clove garlic crushed
- 1 teaspoon agave nectar or other liquid sweetener
- 1 teaspoon Sriracha or more to taste
- ½ teaspoon fine grain sea salt
Instructions
- First, prepare the rice. Sprinkle the cooked brown rice with rice vinegar and toss with a fork. Set aside while you're preparing the rest of the ingredients.2 cups cooked brown rice, 2 Tablespoon rice vinegar
- If desired, you can pan-fry the tofu. Heat a bit of olive oil in a large heavy-bottomed skillet and fry, turning every couple of minutes, until the tofu is browned on all sides.4 ounces firm tofu
- Make the spicy sesame dressing. In a small bowl combine all of the ingredients, and whisk well. Taste, and adjust seasonings if desired.¼ cup runny tahini paste, ¼ cup water, 2 Tablespoon freshly squeezed lemon juice, 1 clove garlic, 1 teaspoon agave nectar, 1 teaspoon Sriracha, ½ teaspoon fine grain sea salt
- In a small bowl, combine all ingredients for the ponzu sauce and whisk well. Taste and adjust seasonings if desired.2 ½ Tablespoon extra virgin olive oil, 2 teaspoon toasted sesame oil, 2 Tablespoon freshly squeezed lime juice, 2 Tablespoon rice vinegar, 1 teaspoon finely grated fresh ginger, 2 teaspoon honey, 2 teaspoon soy sauce or liquid aminos
- Place the shredded lacinato kale into a small bowl and spoon a bit of the ponzu dressing over top. Use clean hands to massage the dressing into the kale, and then set aside while you're prepping the rest of the ingredients.½ bunch lacinato kale
- Place the cubed tofu into the bowl with the remaining ponzu dressing and let stand for 5 minutes, or as long as overnight.
- Cook the edamame beans according to package instructions. Drain and set aside.6 ounces edamame beans
- To assemble, first place the rice into two serving bowls. Arrange the marinated kale and tofu over top, followed by the remaining ingredients. Garnish with cilantro and furikake sprinkles if desired.
- To serve, drizzle generously with vegan Sriracha mayo. Enjoy!
Notes
- Nutrition values are an estimate only
- Prep time assumes the brown rice is already cooked.
- Ponzu dressing and marinated kale and tofu can be made up to a day in advance, as can the Sriracha mayo and the edamame beans.
- If you're making this for packed lunches, leave the avocado off until ready to serve.
Nutrition
Cassie says
This recipe was a no brainer for me....I love vegetables. My husband on the other hand....it can be a challenge to get veggies into his meal. He LOVED this recipe. It's so full of flavour and goodness. Thank you for sharing this!!!!
Emma says
I am a vegan. Thanks for this recipe.
Kip says
I went to Hawaii for the first time in December and tried a small portion of tofu poke that I really liked, but that I felt could be better as part of a bigger meal like this. I keep forgetting to make it (poke has caught on in London only just, with a single Soho restaurant serving it), so thanks for the reminder and recipe! Also, thank you for not trying to make it oil and flavour free...
Katie Trant says
Oil and flavour free is no fun at all! We've gotta enjoy our healthy eats, right? 😉
Sara says
Are you cooking the tofu or leaving it raw?
Katie Trant says
I left it raw, simply marinated in the dressing. But you could certainly also cook it first.
Anne Titcomb says
As always you are ahead of the curve - picked up my Bon Appetit magazine (which I thought I was no longer subscribing to and it is full of Poke recipes. Fish in some and there is a vegetarian recipe in it. Most of the others are fish, but could do as well without.
Have a great day and special hugs to Niko!
Anne Titcomb says
Yummy!!!