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Vegan Poke Bowl + Crispy Tofu

This vegan Poke Bowl recipe is quickly going to become one of your favorite meals. Made with crispy tofu marinated in a delicious ginger soy sauce, crunchy rainbow veggies, and sweet mango, it's light and healthy while still being filling and satisfying. The best part? It's easy to make too!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Lunch, Main Course
Cuisine: Asian, Gluten-Free, Vegan
Servings: 2 bowls
Calories: 492kcal
Author: Sara @ Gathering Dreams


Pickled Cucumbers

  • ½ cucumber - sliced
  • ½ cup rice vinegar
  • ½ cup water
  • 1 teaspoon raw brown sugar - or any other sugar
  • 1/4 tablespoon sea salt - or 2 tablespoons of soy sauce


Crispy Tofu Poke

  • 6 oz extra-firm tofu - (note 2)
  • 1/8 cup soy sauce
  • 1 tablespoon sesame oil - or any other vegetable oil
  • 1 clove garlic - minced
  • 1 teaspoon freshly grated ginger
  • 1/8 teaspoon chili flakes - or chili powder or paprika


  • 6-8 radishes sliced
  • ½ cup edamame
  • ½ cup red cabbage shredded
  • ½ mango - diced
  • ½ avocado sliced



Pickled cucumber:

  • Wash and thinly slice the cucumber. In a small bowl or a jar mix the rice vinegar, water, brown sugar, and soy sauce. Then add the cucumber slices and let everything rest while you prepare everything else.


  • Rinse the rice under fresh cold water until the water runs clear. In a saucepan, combine the rice with water and salt. Put on the stove and bring to the boil. Once it starts boiling, reduce the heat to a simmer and put the lid on. Cook for around 15 minutes (but please check your rice package instructions). In a small bowl mix salt, brown sugar, and rice vinegar*. Then remove the saucepan from the stove, add the rice vinegar mixture and combine with a wooden spoon. Cover with the lid and let the rice rest for 10 minutes.
  • *Note: You can omit this step, especially if you are using a different type of rice.

Crispy tofu:

  • Drain the tofu, place it on a clean towel and press it to soak up some of the moisture. Dice into small 1/2-inch cubes. In a small bowl, combine the soy sauce, grated ginger, minced garlic, and chili flakes. Toss in the tofu and let it rest for a few minutes.
  • Pour the sesame oil into a frying pan over medium-high heat. When hot, add the tofu cubes, cook for about 5-8 minutes until crispy on all sides.


  • Slice the radishes, shred the red cabbage, slice the avocado and dice the mango. Wash the edamame beans under warm water to defrost.


  • When the rice has cooled down a little, divide it between the 2 bowls, then add the red cabbage, radish slices, pickled cucumber slices, edamame beans, mango, creamy avocado slices, and top it with sesame seeds, green onion, and fresh chili. Drizzle with soy sauce (or any other sauce you like) and enjoy.


How to prep these bowls in less than 10 minutes: Although it can take some time to prep all the elements that go into this vegan poke bowl, you can prepare pretty much everything ahead of time and store it in the fridge and quickly assemble it in less than 10 minutes for a healthy lunch or dinner.
Note 1: You can use any rice you like: short grain brown rice, basmati rice, wild rice, or black rice. You can also substitute rice for rice noodles or grains like quinoa or opt for a low-carb option using cauliflower rice or spiralized veggies.
Note 2: You can substitute crispy tofu for roasted chickpeas, tempeh, or any other type of beans. For the roasted chickpeas, use the same seasoning as this recipe, but cook the chickpeas for only 30 minutes.
Note 3: You can use any veggies: spiralized carrots, zucchini, beetroots, spinach, romaine lettuce, sweet potatoes, or kale. Instead of mango, you can use cubed watermelon, pineapple, or pomegranate seeds. Seaweeds are another great addition to give your vegan poke bowl a sea fishy taste without the fish.
Note 4: I like the simplicity of soy sauce. But feel free to get creative and use tamari, sriracha, or even a vegan fish sauce for some added umami taste.


Calories: 492kcal | Carbohydrates: 62g | Protein: 19g | Fat: 19g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 430mg | Potassium: 921mg | Fiber: 9g | Sugar: 13g | Vitamin A: 974IU | Vitamin C: 43mg | Calcium: 108mg | Iron: 4mg