Vegan Poke Bowl With Marinated Tofu recipe by Joyful Balance.

Vegan Poke Bowl With Marinated Tofu

Hello, my chickpeas! Today we are learning how to make my Vegan Poke Bowl With Marinated Tofu, and I CANNOT WAIT for you to dive into this one this summer. This recipe is perfect for when you want a meal that is filling but also fresh and vibrant. It is packed full of nutritious veggies and flavor, and is perfect to prep for lunches throughout the week!

Vegan Poke Bowl With Marinated Tofu recipe.

We all know by now that I love a good Buddha bowl – and while a poke bowl is technically different, there are definitely some similar elements that any Buddha bowl lover is also sure to love! Let’s dive into this delicious Vegan Poke Bowl!

Inspiration for Vegan Poke Bowl

Over the last year I have fallen in love with vegan poke bowls. I love ordering them when they are available at restaurants, and some grocery stores even have some decent pre-made ones! I decided I wanted to dive into this concept and make my own version at home (that honestly is probably a bit more wholesome) so that I can have one whenever the craving strikes!

Poke bowls are a Hawaiian dish and traditionally consist mainly of rice, a protein (usually fish), and usually a soy-based sauce. They also often have fresh veggies, though the veggies used can vary. I have always loved Buddha bowls, and though a poke bowl is not technically the same thing they definitely share a similar concept! I also really love sushi, which has some similar flavors to a good poke bowl. So really it’s no surprise that I fell in love with this delicious meal.

This version is obviously going to be veganized, so I am not claiming that this is a traditional version! It is inspired by the poke bowl concept, but today we will be using a savory marinated tofu in place of the typical fish. We are also throwing in LOTS of great veggies, and we are including both a Tamari Ginger Sauce AND a sriracha mayo for extra flavor.


Poke Buddha Bowls with marinated tofu and pickled ginger.

This recipe requires us to make our own Tamari Ginger Sauce, a marinated tofu, and an (optional) sriracha mayo. Since there are multiple aspects to this meal, the ingredients list is a bit longer than my typical recipes. But I promise that none of it is super difficult, and that it is 100% worth it for how delicious it is!

  • Firm tofu: this will be marinated and cooked to be our main protein! It soaks up the flavor of the Tamari Ginger Sauce and is really the star of the show.
  • Tamari, rice vinegar, maple syrup, garlic, and ginger: these all come together to make our flavorful Tamari Ginger Sauce.
  • Rice: I like to use sushi rice for this Vegan Poke Bowl. It works as a great base for our bowl and pairs well with our fresh flavors!
  • Cucumber, carrot, edamame, avocado, Napa cabbage, and green onion: I told you we were throwing in lots of great veggies! These are going to bring fresh flavors and lots of great nutrients.
  • Pickled ginger: for some pickled goodness! This flavor pops so well in our Vegan Poke Bowl.
  • Vegan mayo and sriracha: for a sriracha mayo, of course! This adds a bit of spice and some creaminess.

How to Make the Vegan Poke Bowl

Plant Based Poke Bowl with fresh veggies and marinated tofu.

Keep scrolling for the full directions, but here are the basics.

  1. Cook rice according to package directions.
  2. Blend together tamari, vinegar, maple syrup, garlic, and ginger to make your Tamari Ginger Sauce.
  3. Pour the Tamari Ginger Sauce over your prepared tofu and allow to marinate for 40 minutes.
  4. Sauté your marinated tofu on the stove top for about 15 minutes – allowing it to sit and cook for 2-4 minutes at a time in between flips.
  5. Mix together vegan mayo and sriracha to make an optional Sriracha Mayo.
  6. Divide rice, tofu, and all veggies among four bowls. Top with the extra Tamari Ginger Sauce, optional Sriracha Mayo, and any other desired toppings.

Tips & Tricks

Vegan Poke Bowl with Tamari Ginger Sauce and fresh veggies.

Similar to Buddha bowls, poke bowls are wonderful because they are so versatile! Here are some ideas on ways you can switch up this recipe if you desire.

  • Switch up the veggies! The veggies used here are my personal favorite combo, but you can do whatever you’d like! You can switch out the Napa cabbage for a mix of spring greens, add in some mango or jalapeño, or take out any veggies that you simply don’t like!
  • I think this bowl is already pretty flavorful, but if you want to bring the flavor even more, you can make some extra Tamari Ginger Sauce and stir it directly into your cooked rice! This will ensure that each bowl gets even more sauce and that your rice is super coated in all that delicious flavor.
  • You can use whatever toppings you’d like here, but I highly recommend trying out the pickled ginger and the furikake seasoning! These add great flavor and are easy to sprinkle on before digging in.
  • Looking for more delicious and nutritious bowls? You should check out my FREE Buddha Bowl ebook! You may also love my Plant Based Banh Mi Buddha Bowl and my Sweet Potato Buddha Bowl!


Vegan Poke Bowl With Marinated Tofu

Recipe by Delaney Romero – Joyful Balance


From Start to Finish





This Vegan Poke Bowl With Marinated Tofu is bursting with flavor and made with pretty wholesome ingredients. The savory tofu, fresh veggies, and Tamari Ginger Sauce come together beautifully. Feel free to make all the individual components ahead of time and assemble bowls for lunches or dinners throughout the week! (To keep this recipe oil-free you can either leave out the optional Sriracha Mayo, or you can make it using my oil-free Easy Vegan Mayo!)

*Note that From Start to Finish is an estimate that includes the time to prep all of your ingredients and complete the recipe directions. Some of this is passive time when you are waiting for the tofu to press or marinate.


  • Poke Bowl
  • 1 cup uncooked rice of your choice (I like to use sushi rice)

  • 1 block firm tofu, pressed for 20 minutes* and cubed

  • 1/2 cucumber, diced

  • 1 medium carrot, grated

  • 1 cup shelled edamame beans (NOT in a pod, fresh or frozen will work – if using frozen, follow the package directions to thaw)

  • 1 cup Napa cabbage, shredded

  • 1 avocado, sliced

  • Tamari Ginger Sauce
  • 1/4 cup tamari

  • 1/4 cup rice vinegar or brown rice vinegar

  • 1.5 tsp pure maple syrup

  • 1 tsp garlic, minced

  • 1.5 tsp ginger, minced

  • Sriracha Mayo (Optional)
  • 1/4 cup vegan mayo (homemade OR store bought)

  • 1/2 – 1 tsp sriracha

  • Optional toppings
  • Pickled ginger

  • Chopped green onion

  • Furikake seasoning, roasted sesame seeds, or chopped nori


  • Prepare rice: cook your rice according to package directions. (You can work on the next few steps while the rice cooks).
  • Make Tamari Ginger Sauce: in a high powered blender, blend together all ingredients for the Tamari Ginger Sauce.
  • Marinate the tofu: place your cubed tofu in a shallow dish. Pour your Tamari Ginger Sauce over the tofu, coating it as much as you can. Refrigerate and let marinate for 40 minutes, giving the tofu a quick flip halfway through to ensure that all sides are properly marinated.
  • Cook the marinated tofu: bring a medium/large non-stick pan to medium-high heat on the stovetop. Use kitchen tongs or another utensil to remove the tofu cubes from the excess marinade, and add your tofu cubes to the pan (leave the extra marinade off to the side, we will use it later).

    Let the first side of the tofu cubes sit and cook about 3-4 minutes. Give them a flip, add a small splash of water if needed to prevent sticking, and allow to sit and cook another 2-4 minutes. Continue this process (flipping, adding splashes of water as needed, allow to sit & cook, flipping again) for about 15 minutes total, or until tofu is cooked to your liking. Remove from heat.
  • Make Sriracha Mayo (optional): if desired, mix together the vegan mayo and sriracha in a small bowl until evenly incorporated.
  • Assemble your bowls: divide rice, marinated tofu, cucumber, carrot, edamame, Napa cabbage, and avocado between four bowls. Top each bowl with an extra spoonful or two of the excess Tamari Ginger Sauce from your marinated tofu, and a drizzle of Sriracha Mayo if desired. Add extra toppings of your choice and enjoy!


  • *Firm tofu, pressed for 20 minutes: we press the tofu here to remove most of the excess moisture. You can use a tofu press for this, or you can wrap your tofu in paper towels and place a somewhat heavy plate on top of it.

Happy cooking, friends! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your poke-bowl-making ways.

Stay Joyfully Balanced!


  1. Kiki Johnson

    This is the perfect recipe for meal prep ! Life it

  2. I made this dinner for me and my husband and we LOVED it! The flavors are so fresh and tasty! I’ll definitely be making this again.

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