Plant-based poke with marinated crispy tofu
Tofu Poke Bowl
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
2
2 bowls
Difficulty
Easy
Cost
Budget
$
Tofu Poke Bowl
Plant-based poke with marinated crispy tofu
★4.8(5)
Crispy baked tofu cubes marinated in a soy-ginger-sesame sauce, served over sushi rice with all the classic poke toppings. A satisfying vegan take on the Hawaiian favorite.
20m
Prep Time
25m
Cook Time
45m
Total Time
2
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This vegan poke bowl proves you do not need raw fish for a satisfying poke experience. Pressing and baking tofu gives it a meaty chew, and the marinade delivers all the umami depth you crave.
Japanese cooking prizes precision, balance, and the pure expression of ingredients. This recipe honors those principles while being practical for everyday cooking.
Ingredients
Instructions
- 1
Press tofu for 15 minutes, then cube and toss with soy sauce, sesame oil, and ginger.
- 2
Spread marinated tofu on a parchment-lined sheet and bake at 400°F for 25 minutes, flipping halfway.
- 3
Cook sushi rice and season with rice vinegar while still warm.
- 4
Prep toppings: slice avocado and cucumber, thaw edamame.
- 5
Build bowls with rice, crispy tofu, and all toppings; garnish with sesame seeds and scallions.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Extra-firm tofuTempeh, cubed and marinated the same way
Tempeh holds up even better to baking
Sushi riceCauliflower rice for low-carb
Microwave cauliflower rice 3 minutes before using
Tips & Storage
Pro Tips
Freeze tofu overnight and thaw before pressing—this creates an even chewier, meatier texture.
Drizzle with sriracha mayo or ponzu for extra flavor.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store tofu and rice separately for up to 4 days. Assemble before eating.
Reheating
Reheat tofu in the oven at 375°F for 5 minutes to re-crisp. Serve rice warm or cold.
Nutrition Facts
Per serving (0mg) · 2 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates50g
Fat22g
Fiber780mg
Sugar7g
Sodium10g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Will the tofu get soggy?
- Keep tofu separate from rice until serving and it stays crispy for days.
- Can I air-fry the tofu?
- Yes, air fry at 400°F for 12-15 minutes, shaking halfway through.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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