vegan tofu poke bowl with vegetables crispy tofu on a board landscape photo

This Vegan Tofu Poke Bowl is light, healthy and so easy to make at home! Featuring crispy tofu, sea weed salad, edamame, mandarin oranges, cucumbers, avocado and fresh rice– all covered in a delicious fresh ponzu sauce. Gluten-Free + Oil-Free.

vegan tofu poke bowl with vegetables crispy tofu on a board

Poke Bowls are HOT right now. Theres one on every corner here in Toronto, and 9/10 of them seem to have a vegan option!

close up photo of rice with vegetables and tofu

What is Poke?

In Hawaiian, the word Poke (pronounced po-kay) means “to slice”. Traditionally, Poke is just a raw fish salad, marinated in a simple shoyu dressing. Poke isn’t just limited to raw fish though! For my fellow Vegan friends, there’s tofu and watermelon poke. And in recent years, Poke Bowls have become this trendy dish not only in Hawaii, but also in North America.

What is a Poke Bowl?

A Poke Bowl is made up of a base (usually rice), cubed raw fish (or other protein) and Asian toppings such as sea weed and sesame seeds. The sauce is usually just a simple shoyu sauce but can be anything from a fresh ponzu sauce to spicy mayo. Although the name is Hawaiian, the Poke Bowl has more of a Japanese influence– which is why the most common protein in a Poke Bowl is Ahi Tuna. It’s basically a fusion of the two cultures: Hawaiian flavours + Japanese donburi.

vegan tofu poke bowl ingredients

Ingredients for Vegan Tofu Poke Bowls

BASE: Short Grain Rice! Brown, white or a mix of both. You can also use a base of spring mix, quinoa or soba noodles.

PROTEIN: I chose to use my Crispy Air Fryer Tofu and edamame for these poke bowls but tempeh would be a great choice as well.

VEGETABLES: You can add in any vegetables you like! I always like to add in cucumbers, tomatoes and spring mix into my poke bowls. Go for a variety of different textured vegetables like radishes, sprouts, thinly sliced carrots and cabbage.

MORE TOPPINGS: Mandarin Oranges. I don’t know why, a little bit of juicy sweetness just works so well in poke bowls. Sea weed salad– it gives the bowl more flavour and slight sushikinda flavour. And of course, AVOCADO! It’s not a complete poke bowl without avocado.

GARNISHES: Make your bowl extra delicious wish some pickled ginger, nori strips, sesame seeds, green onions and togarashi!

SAUCE: A simple ponzu sauce! Make your own ponzu sauce or buy some from Japanese or asian grocery stores. If you’ve never tried Ponzu Sauce before, it’s basically a sweet-salty-sour sauce. I can imagine teriyaki sauce, simple soy sauce or sesame miso dressing being really yummy too!

pouring ponzu sauce on a poke bowl

How to Make Easy Vegan Tofu Poke Bowl

Step 1: I’m going to assume that the rice and crispy tofu is already prepared but if not please do so first.

Step 2: Prep the toppings and vegetables. Drain and rinse mandarin oranges if using. Heat up edamame following package instructions. Slice scallions, avocado, cucumbers and grape tomatoes.

Step 3: Assemble your tofu poke bowl! Start with a base of rice and add on all the toppings.

TIP: I like to prep some rice and tofu in the beginning of the week and make poke bowl variations throughout the week for a quick lunch!

Seriously HOW EASY IS THAT? I can see why Poke Bowls are super trendy right now. It’s such a great fast food cause it’s also super fresh and healthy. And as you can see, super easy to make at home too!

japanese hawaiian rice with tofu and vegetables

If you haven’t tried a Poke Bowl yet, I highly recommend you do. I hope this Vegan Tofu Poke Bowl recipe has left you inspired to make your own Poke Bowl!

eating a tofu poke bowl with chopsticks

More Tofu Recipes to Try!

holding a tofu poke bowl in hands

If you recreate this Vegan Tofu Poke Bowl recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Tofu Poke Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Lisa Kitahara
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


This Vegan Tofu Poke Bowl is light, healthy and so easy to make at home! Featuring crispy tofu, sea weed salad, edamame, mandarin oranges, cucumbers, avocado and fresh rice– all covered in a delicious fresh ponzu sauce. Gluten-Free + Oil-Free.


Units Scale
  • 2 rice cooker cup short grain rice, dry (360g)
  • 1 recipe of crispy tofu
  • 1 cup sea weed salad
  • 1 Japanese cucumber (or 2 Persian cucumbers)
  • 1 small can of mandarin oranges, drained & rinsed
  • 1 cup shelled edamame
  • 3/4 cup grape tomatoes
  • 2 avocados
  • pickled ginger or beni shoga, optional
  • sesame seeds, optional
  • aonori (finely chopped seaweed), optional
  • scallions, optional
  • togarashi, optional
  • 1/4 + 2 tbsp ponzu sauce


  1. Measure and rinse the rice. Add the rice into the rice cooker and fill until the “2” line.
  2. While the rice is cooking, gather all your ingredients. Heat edamame as per instruction on the package. Open the tin of mandarin oranges, drain and rinse. Cut cucumbers into thin slices. Cut grape tomatoes in half, lengthwise. Cut avocados into slices or cubes. Thinly slice scallions. 
  3. Once the rice is done cooking, mix and let it sit for a couple of minutes. Scoop some rice into a shallow bowl. Add a portion of crispy soy, sea weed salad, cucumbers, mandarin oranges, edamame, grape tomatoes and avocado. Garnish with some pickled ginger, sesame seeds, aonori, scallions and/or togarashi. 
  4. Drizzle on the ponzu sauce and enjoy!


*Prep & Cook Time assumes crispy tofu is already prepared. 

*Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Entree
  • Method: Rice Cooker
  • Cuisine: Hawaiian-Japanese


  • Serving Size: 1 serving
  • Calories: 692
  • Sugar: 14.5g
  • Sodium: 1082.5mg
  • Fat: 22g
  • Saturated Fat: 3.6g
  • Unsaturated Fat: 15g
  • Trans Fat: 0
  • Carbohydrates: 100g
  • Fiber: 11.5g
  • Protein: 26.5g
  • Cholesterol: 0


vegan poke bowl pinterst image

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. Very delicious and filling! I subbed the ponzu sauce for some teriyaki I had on hand, and made slightly more than recipie calls for so I had enough for my lunch this week. I loved seeing all the variety of colors and tasting the different textures. Perfect recipe for a quick weekday lunch.