Vegan Poke Bowl is a colourful, nutritionally balanced meal, packed with fresh vegetables. It’s perfect for meal prep and quick lunches.

This tofu poke bowl is my plant-based twist on a traditional Hawaiian dish that usually features raw fish. The word “poke” in Hawaiian means “to slice or cut into pieces,” which is reflected in the cubed toppings layered over rice. Poke bowls are also influenced by Japanese flavors, especially through the use of soy sauce, rice vinegar, and sesame oil in the marinade. Think of it as a deconstructed sushi roll in a bowl.

We love this bowl because it’s loaded with vibrant veggies, endlessly customizable depending on what’s in season or what we’re craving, and usually eaten cold, making it the perfect refreshing meal for warm days and busy weeks.

The sticky tofu and the pickled ginger marinade will make you crave this dish again and again.

Vegan Poke Bowl is not just beautiful but also packed with plant protein, fiber, and healthy fats to keep you energized and satisfied.

If you love this recipe, you might also enjoy our other fusion-style recipes:

Why you’ll love this vegan poke bowl

Easy to make – All you really need to do is chop, cook the rice and tofu, and assemble – it’s as simple as it gets.
Balanced flavors – A delicious mix of savory, sweet, fresh, and slightly spicy from the pickled ginger, with a hint of sesame richness.
Nutritionally balanced – Packed with fiber, healthy fats, and a rainbow of vitamins and minerals.
Flavor bomb – The sweet and savory glazed tofu combined with the bright pickled ginger dressing layers every bite with bold, irresistible flavor.
Rich in plant-based protein – Thanks to marinated tofu, this vegan poke bowl will keep you feeling full and energized.
Perfect vegan meal prep recipe – Prepares beautifully ahead of time and is delicious served cold, this recipe is ideal for busy days or warm weather meals.

Ingredients

Vegan Poke Bowl Base

Rice – We love using sushi rice for this recipe because it’s slightly sticky and holds the toppings together, just like in traditional poke bowls.

Vegan Poke Bowl Toppings

Edamame beans – Frozen shelled or unshelled edamame both work great. They cook up quickly and add a nice pop of color and protein.
Firm tofu – Firm tofu holds its shape best when cubed and is packed with plant protein, making it perfect for this bowl.
Cooked beets – Earthy, sweet, and vibrant. I peel and dice them for easy bite-sized pieces.
Persian cucumber – Crisp and refreshing, a cucumber will brighten up the bowl. We love Persian cucumbers because they have thinner skin that doesn’t need to be peeled. Dice it up for the perfect crunch.

Tofu marinade

Starch – Helps the tofu crisp up beautifully when cooking, giving it that perfect golden, slightly chewy texture. Any type of starch does the job.
Light soy sauce – Adds the salty, umami base to the marinade without overpowering the other flavors.
Agave syrup – Brings a touch of natural sweetness to balance out the saltiness and spice. Can be replaced by maple syrup.
Rice vinegar – A splash of tanginess that brightens the marinade and adds a fresh, slightly sharp flavor.
Sriracha sauce – For just the right kick of heat and a little extra depth in the marinade. It can be replaced with any hot sauce.

Dressing

Sesame seed oil – Adds a rich, toasty flavor that ties everything together beautifully.
Water – Lightens the dressing so it coats the bowl without feeling heavy.
Pickled ginger – Brings a bright, tangy zing and a little bit of sweetness.
Agave syrup – Balances out the flavors with a touch of gentle sweetness.

Recipe variations

Tofu isn’t the only vegan option — people can also use marinated tempeh, chickpeas, or even watermelon (for a fun “watermelon tuna” version).
Feel free to switch up the base with quinoa, millet, or brown rice if you’re feeling adventurous.
Besides the basic soy marinade, suggest variations like spicy mayo (vegan version), wasabi dressing, ponzu sauce, or even a creamy tahini-ginger drizzle.
Add your favorite toppings: avocado, shredded carrots, mango, nori strips, pickled onions, etc.

Step-by-step instructions

How to make sushi rice for poke bowl

Wash and rinse the rice a few times to get rid of the milky water. That water is starch that would make the rice stick together in a clump.
Cook the rice in salty water as written on the instructions.
Leave it covered for 10 – 15 minutes.

Make the veggie toppings

Boil water with 1 tablespoon of salt. Add edamame and simmer for 7 minutes for al dente edamame beans. For a softer bean, cook for 10 minutes.
Slice the cucumber into cubes, removing the parts with seeds.
Using gloves, slice beets into cubes similar size to the beets.

Make the sticky tofu topping

Slice the tofu in similarly sized cubes as cucumber and beets.
Toss it into a medium bowl together with starch, ensuring each cube is evenly coated.
Preheat a frying pan to high heat (8 out of 10 on induction). Add 1 tablespoon of seed oil to the pan. Add the cubed tofu.
Sautee the tofu until golden brown.
Add light soy sauce, rice vinegar, agave syrup and sriracha sauce.
Cook until the sauce has thickened and evenly coats the tofu.

Make the pickled ginger dressing

Toss all the ingredients in a Nutri bullet or a blender and blend for a minute or two until there are no chunks of ginger left.

Assembly

Place the rice on the bottom of the bowl.
Top the rice with the veggies and tofu, each one into a separate section of the bowl.
Drizzle the dressing on top.
Optionally season with toasted sesame seeds and thinly sliced radishes.

Three food containers with vegan poke bowls

Storage

Store your vegan poke bowl packed in a lunchbox in the fridge for up to five days. Just make sure to keep the ginger dressing separate so everything stays fresh.
For the highest freshness, I recommend storing the components in individual airtight containers. If you’re bringing it to work or school, you can quickly assemble your bowl the night before or in the morning. Otherwise, keep everything separate and build your bowl when you’re ready to dig in!

You can find more information about the history and evolution of poke bowls here.

Similar Recipes

someone pouring buddha bowl dressing into a buddha bowl

Powdered Peanut Butter Buddha Bowl Dressing

Beets and cucumber salad

1 12

Easy Vegan Tteokbokki Recipe

Kimchi Udon With Peanut Butter

Vegan poke bowl

Author: Darja

Vegan Poke Bowl is a colourful, nutritionally balanced meal, packed with fresh vegetables. It's perfect for meal prep and quick lunches.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course High protein, Mains

Cuisine Asian

Servings Portion

Equipment

1 Blender or Nutri bullet
1 Small pot with a lid
1 Spoon
1 Medium small pan
1 Medium bowl
1 Small bowl
1 Cutting board
1 Measuring spoon
1 Kitchen scale

Ingredients

70 grams sushi rice

Toppings

50 grams shelled edamame beans
100 grams firm tofu, diced
100 grams cooked beets, peeled and diced
70 grams Persian cucumber, diced

Tofu marinade

1 tablespoon starch
1 tablespoon light soy sauce
1 tablespoon agave syrup
1 tablespoon rice vinegar
1 teaspoon sriracha sauce

Dressing

1 tablespoon sesame seed oil
1 tablespoon water
2 tablespoons pickled ginger drained
1/2 tablespoon agave syrup

Instructions

Cook rice

Wash and rinse the rice a few times to get rid of the starch (milky water).
70 grams sushi rice
Cook the rice as written on the package.

Prepare veggies toppings

Cook edamame in salted water for 7 minutes at a medium simmer.
50 grams shelled edamame beans
Dice the cucumber and remove the parts with seeds.
70 grams Persian cucumber, diced
Using gloves, slice beets into cubes similar size to the beets.
100 grams cooked beets, peeled and diced

Prepare the tofu topping

Slice super firm tofu into 1 cm cubes.
100 grams firm tofu, diced
Toss the cubed tofu into the starch to cover equally.
1 tablespoon starch
Preheat a frying pan to high heat (8 out of 10 on induction). Add 1 tablespoon of sesame seed oil to the pan. Add the cubed tofu.
Sautee the tofu until golden brown.
Add light soy sauce, rice vinegar, agave syrup and sriracha sauce. Cook until the sauce has thickened.
1 tablespoon light soy sauce, 1 tablespoon agave syrup, 1 tablespoon rice vinegar, 1 teaspoon sriracha sauce

Make the ginger dressing

Toss all the ingredients in a Nutri bullet or a blender and blend for a minute or two until there are no chunks of ginger left.
1 tablespoon water, 2 tablespoons pickled ginger, 1/2 tablespoon agave syrup, 1 tablespoon sesame seed oil

Assemble

Place the rice on the bottom of the bowl.
Top the rice with the veggies and tofu, each one into a separate section of the bowl.
Drizzle the marinade on top.
Optionally season with toasted sesame seeds and thinly sliced radishes.

Notes

Boil edamame in salted water for 7 minutes (al dente) or 10 minutes (softer).
Wear gloves when handling beets to avoid staining your hands.
Perfect for meal prep – Make a batch for easy lunches all week.
Store components in airtight containers for up to 5 days. Store the ginger dressing in a separate airtight container.

Nutrition

Calories: 737kcalCarbohydrates: 114gProtein: 28gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 7gSodium: 1205mgPotassium: 775mgFiber: 8gSugar: 31gVitamin A: 39IUVitamin C: 15mgCalcium: 201mgIron: 5mg

Keyword tofu poke bowl, vegan meal prep recipes, Vegan poke bowl, Vegetarian poke bowl

One Comment

givemethevitamins says:
May 5, 2025 at 12:12 pm

This poke bowl is one of my go-to lunches to bring to work, and since it’s so meal-prep friendly, I usually prep everything on a Sunday for a few days ahead. If you give this recipe a try, I’d love to hear how it turns out for you. Please leave a comment or rate the recipe – it really means a lot and helps others find it too.