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Vegan Poke Bowl Recipe

A plant-powered poke bowl loaded with marinated tofu, fresh vegetables, creamy avocado, and rice—served with a tangy, umami-packed dressing.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 2 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Bowl:
  • 1 cup cooked sushi rice or brown rice
  • 1/2 block firm tofu pressed, cubed
  • 1/2 avocado sliced
  • 1/2 cucumber sliced thin
  • 1/4 cup shredded carrots
  • 1/4 cup edamame cooked
  • 1/4 cup red cabbage shredded
  • 1 tablespoon sesame seeds
  • 1 sheet nori cut into strips
For the Dressing:
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon maple syrup
  • 1/2 teaspoon grated ginger
  • Juice of half a lime

Method
 

  1. Cube tofu and toss it in a bowl with soy sauce, sesame oil, vinegar, maple syrup, ginger, and lime juice.
  2. Let tofu marinate while you prep the rest—at least 10 minutes.
  3. Slice avocado, cucumber, and shred the cabbage and carrots like a kitchen goddess.
  4. Layer cooked rice in two bowls like you’re building your legacy.
  5. Arrange veggies and tofu artistically (or dump it on, no judgment).
  6. Drizzle the leftover marinade over the whole bowl like a boss.
  7. Sprinkle sesame seeds and nori strips for drama.
  8. Take a photo. Then devour.

Notes

🧪 Nutritional Values (Per Serving)

  • Calories: 420
  • Total Fat: 18g
  • Saturated Fat: 2g
  • Carbohydrates: 45g
  • Fiber: 7g
  • Protein: 14g

💊 Vitamins & Minerals (Per Serving)

  • Iron: 20%
  • Vitamin A: 25%
  • Folate: 22%
  • Vitamin C: 30%
  • Magnesium: 18%

💅 Flavor-Boosting Tips

  • Add chili flakes if your life needs spice.
  • Swap rice for quinoa if you're that girl.
  • Use mango chunks for sweetness—because balance.
  • Add crushed peanuts for extra crunch.
  • Pair with sparkling water and delusion-level confidence.