This vibrant and flavorful rainbow tofu poke bowl is a super quick and healthy dish you can have on the table in less than 30 minutes. A deconstructed sushi roll in a bowl with vibrant fresh veggies, marinated crispy tofu, and sweet mango on a bed of sushi rice. Poke bowls prove that eating plant-based can truly be an indulgent satisfying experience. Grab your chopsticks and let’s dig in!

I absolutely love poke. It’s delicious, versatile, and full of fresh flavors. It’s bursting with colors and textures that truly celebrate fresh ingredients. Plus it’s so ridiculously easy and quick to make but looks like a million bucks.

For our base, we use a fluffy bed of sushi rice. Alternatively, you could use quinoa, brown rice, or even cauliflower for a lower-carb option. And then there are the heroes of the poke bowl: the rainbow of fresh veggies with each color offering a distinct nutritional punch. Crisp cucumber and bell pepper, vibrant mukimame, crunchy carrot and radish, creamy avocado chunks, and juicy mango come together in the perfect balance. Get creative with your veggies or add some seaweed salad for an authentic touch.

Our protein powerhouse comes in the form of humble yet mighty tofu. Not boring squishy tofu, but crispy, golden, marinated cubes of tofu that add the perfect texture.

The finishing touches amp up our poke bowls to another level. Sprinkle those bad boys with sesame seeds, chopped scallions, and nori flakes for a serious umami kick. I top mine with soy sauce but you can add a flavor explosion by dolloping it with sriracha mayo, drizzling a tangy sesame miso dressing, or a zesty citrus viniagrette.

Instructions

Sushi Rice

1. Pour the rice and water into a rice cooker and turn on. While rice is cooking, heat the rice vinegar and sugar over medium heat for a couple of minutes until the sugar dissolves and the vinegar vapors disperse. Set aside.
2. When the rice is done, pour in the sugar and vinegar mixture and mix well.

Crispy Tofu

1. Drain and press your tofu to remove any excess moisture with a tofu press or a kitchen towel. Cut into cubes.
2. Combine the soy sauce, garlic, and ginger in a mixing bowl. Add the tofu and toss to coat. Let it marinate for 10 minutes. Then add the cornstarch and mix well.
3. Heat the sesame oil over medium heat. Fry the tofu for 3-4 minutes on each side until crispy. Remove from heat.

Assemble

1. Place some rice in a bowl and top with the crispy tofu, veggies, and mango. Garnish with chopped scallions and sesame seeds if desired. Serve with more soy sauce, hot sauce, chili flakes, or anything you prefer.
2. These poke bowls are best when fresh, but they do keep for a couple of days in an airtight container in the fridge.

Try these related recipes:

High Protein Vegan Meatballs

Homemade Vegan Spaghetti Sauce

Fried Vegan Burrata Cheese

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Rainbow Tofu Poke Bowl

A rainbow of vibrant fresh veggies, marinated crispy tofu, and sweet mango on a bed of sushi rice. A deconstructed sushi roll in a bowl that comes together in less than 30 minutes.

Course Main Course

Cuisine Hawaiian, Japanese

Keyword poke, rice, sushi, tofu

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

Sushi Rice

• 1 cup uncooked sushi rice
• 2 cups water
• 1 tbsp sugar
• 2 tbsp rice vinegar

Tofu

• 1 14 oz package firm tofu
• 1 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tsp garlic-minced
• 1 tsp ginger-minced
• 1 tbsp cornstarch

Toppings

• 1 carrot-shredded
• 1 cup purple cabbage-shredded
• 1/2 cup sliced radish
• 1 avocado-cubed
• 1 red bell pepper-sliced
• 1 cucumber-sliced
• 1 cup shelled edamame
• scallions and sesame seeds for garnish
• 1 mango-cubed

Instructions

Sushi Rice

• Pour the rice and water into a rice cooker and turn on. While rice is cooking, heat the rice vinegar and sugar over medium heat for a couple of minutes until the sugar dissolves and the vinegar vapors disperse. Set aside.
• When the rice is done, pour in the sugar and vinegar mixture and mix well.

Crispy Tofu

• Drain and press your tofu to remove any excess moisture with a tofu press or a kitchen towel. Cut into cubes.
• Combine the soy sauce, garlic, and ginger in a mixing bowl. Add the tofu and toss to coat. Let it marinate for 10 minutes. Then add the cornstarch and mix well.
• Heat the sesame oil over medium heat. Fry the tofu for 3-4 minutes on each side until crispy. Remove from heat.

Assemble

• Place some rice in a bowl and top with the crispy tofu, veggies, and mango. Garnish with chopped scallions and sesame seeds if desired. Serve with more soy sauce, hot sauce, chili flakes, or anything you prefer.
• These poke bowls are best when fresh, but they do keep for a couple of days in an airtight container in the fridge.

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