Go Back
Vegan Poke Bowl recipe by Joyful Balance.

Vegan Poke Bowl With Marinated Tofu

Delaney Marie
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 while you are waiting for the tofu to press or marinate.
Print Recipe Pin Recipe
From Start to Finish1 hour 25 minutes
Servings4 bowls

Ingredients

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
  • ½ 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

  • ¼ cup tamari
  • ¼ cup rice vinegar or brown rice vinegar
  • 1.5 teaspoon pure maple syrup
  • 1 teaspoon garlic - minced
  • 1.5 teaspoon ginger - minced

Sriracha Mayo (Optional)

Optional toppings

  • pickled ginger
  • chopped green onion
  • furikake seasoning, roasted sesame seeds, or chopped nori

Instructions

  • 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!

Notes

*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.
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!