Go Back
–+ servings
Fresh Vegan Poke Bowl with Marinated tofu, fruit, veggies, black rice, and sprouts
Print Recipe
5 from 1 vote

Vegan Poke Bowl

This vegan poke bowl features super flavorful nori-marinated high-protein tofu, homemade red cabbage slaw, black rice, mango, avocado, and a creamy sesame sauce. It’s nourishing, refreshing, and filling - perfect for a warm-weather lunch or dinner.
Prep Time15 minutes
Cook Time30 minutes
Marinating1 hour
Course: Dinner
Cuisine: American, Japanese
Servings: 4
Author: Thomas

Equipment

  • Blender

Ingredients

  • 1 cup black aka forbidden rice, or other rice or grain
  • 1 pack extra firm tofu (I used House Foods’ organic one)

Tofu Marinade

  • 1 Tablespoon fresh ginger
  • 3 Tablespoons soy sauce or tamari for gluten-free
  • 1.5 Tablespoons rice vinegar unsalted
  • 1/2 Tablespoon maple syrup
  • 1 Tablespoon mirin
  • 1/4 cup water
  • 1/2 Tablespoon olive oil
  • 1/8 teaspoon wasabi

Red Cabbage Slaw

  • 1/4 pound red cabbage shredded finely
  • 3 Tablespoons rice vinegar unsalted
  • 1/2 Tablespoon maple syrup
  • Salt

Other Toppings

  • 1 large ripe avocado
  • 1 large ripe mango
  • 1 cup edamame pre-cooked and shelled
  • 2 Persian cucumbers or 1 large (English) cucumber, cut into cubes or slices
  • 1 medium carrot shredded or cubed
  • 1 Tablespoon Sesame seeds
  • 10 Radish sprouts

Sauce

  • 1/4 cup vegan mayo
  • 2 teaspoons sriracha
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons water

Instructions

Soak and cook the rice

  • Put the rice in a medium-sized bowl and cover completely with water. Let it soak for 40 minutes to an hour.
  • Drain the rice and cook it according to the instructions.
  • When the rice is cooked, remove it from the heat and allow it to cool. You can refrigerate it once it reaches room temperature.

Cut and Press the tofu

  • Cut the tofu into 1/2-inch (1-centimeter) slices. Use several paper towels to wrap the tofu slices and gently press them to get the water out. Repeat this 2-3 times until you’ve removed most of the water from the tofu. Drying the tofu like this will help it absorb more flavor from the marinade.
  • After pressing the tofu, proceed to cut the slices into cubes, about 1/2 inch (1 centimeter) on each side.

Make the tofu marinade

  • Combine the ingredients for the tofu marinade in a blender. Blend at high speed until smooth, 45-60 seconds.

Marinate the tofu

  • Place the tofu cubes in a container or dish that is flat and shallow and just barely holds all the tofu. Try to leave at least a tiny gap between each of the cubes so the marinade can penetrate all sides. (I used a meal prep container.) Pour the marinade over the tofu. Cover and marinate at room temperature up to 1 hour or in the fridge up to overnight. If the marinade doesn’t cover the tofu all the way, you should rotate the cubes or spoon some marinade on top of them periodically.

Make the red cabbage slaw

  • Combine the rice vinegar and maple syrup for the slaw in a bowl. Stir well to mix. Add the shredded cabbage and stir well. Season generously with salt. Stir again. Cover and marinate at room temperature for up to 1 hour or in the fridge up to overnight.

Mix the sauce

  • Combine all the ingredients for the sauce in a bowl. Stir well to mix.

Assemble the bowls

  • When the rice is cooked and the marinating is complete, you’re ready to assemble and eat. Serve into each bowl: some rice, tofu, red cabbage slaw, carrot, cucumber, mango, avocado, and edamame. Top with radish sprouts. Drizzle with the sauce. Sprinkle with sesame seeds.
  • Serve cold or at room temperature.

Notes

If making this recipe for meal prep, see the blog post for a few extra tips.
Also, see the blog post for tips on substituting ingredients.
Makes 4 medium-sized servings or 2 meal-sized servings.