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Fresh Vegan Tofu Poke Bowl

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A quick and easy vegan poke bowl featuring marinated tofu, crisp veggies, and seasoned sushi rice, perfect for a nourishing and flavorful meal in under 30 minutes.

Ingredients

Scale
  • 14 oz (400g) firm or extra-firm tofu, pressed and cubed
  • 2 tablespoons soy sauce or tamari (use tamari for gluten-free)
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon maple syrup
  • 1 teaspoon rice vinegar
  • 1 small clove garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1 cup thinly sliced cucumber (about half a medium cucumber)
  • 1 cup thinly sliced radishes (about 5–6 radishes)
  • 1 medium carrot, julienned or thinly sliced
  • 1/2 cup edamame, shelled and cooked (optional)
  • 1/4 cup chopped scallions (green parts only)
  • 2 cups cooked sushi rice or short-grain rice (about 370g cooked)
  • 1 tablespoon rice vinegar (to season the rice)
  • Pinch of salt
  • 1 tablespoon toasted sesame seeds
  • Pickled ginger slices (optional)
  • Seaweed sheets, torn or shredded (optional)
  • Wasabi or sriracha mayo for serving (optional)

Instructions

  1. Wrap the tofu block in a clean kitchen towel and place a heavy pan on top for 15–20 minutes to squeeze out excess moisture. Then cut the tofu into roughly 1-inch (2.5 cm) cubes.
  2. In a mixing bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon toasted sesame oil, 1 teaspoon maple syrup, 1 teaspoon rice vinegar, minced garlic, and grated ginger until combined.
  3. Toss the tofu cubes gently in the marinade, ensuring each piece is coated. Let it sit for at least 10 minutes (or up to 30 minutes if you have time).
  4. While tofu marinates, cook 2 cups of sushi rice according to package instructions. When done, fluff with a fork and gently stir in 1 tablespoon rice vinegar and a pinch of salt. Let it cool slightly.
  5. Heat a non-stick skillet over medium-high heat. Add the marinated tofu cubes (reserve leftover marinade) and cook for 3–4 minutes on each side until golden and crisp. Pour the reserved marinade over the tofu in the last minute of cooking to glaze the cubes slightly.
  6. Thinly slice cucumbers, radishes, and julienne the carrot. Cook and shell the edamame if using. Chop scallions. Toss all veggies lightly in a small bowl to mix.
  7. Start with a base of seasoned rice, top with sautéed tofu cubes, and scatter the crisp veggies over the top.
  8. Sprinkle toasted sesame seeds, add torn seaweed sheets and pickled ginger if desired. Serve with wasabi or sriracha mayo on the side.

Notes

Pressing tofu is key to achieving a firm texture that crisps well. Marinate tofu for at least 10 minutes, longer if possible, for deeper flavor. Use medium-high heat to get a golden crust on tofu without drying it out. Slice veggies thinly for the best texture. For gluten-free, use tamari instead of soy sauce. Leftovers keep well for up to 2 days; reheat tofu gently to restore crispness.

Nutrition

Keywords: vegan poke bowl, tofu poke bowl, plant-based meal, quick vegan recipe, healthy lunch, easy dinner, gluten-free option

Find it online: https://magnetmeal.com/fresh-vegan-tofu-poke-bowl-recipe-easy-homemade-crisp-veggie-meal/