Tofu Poke Bowl
A bright, colorful bowl of marinated tofu cubes nestled over warm sushi rice with crunchy cucumber, creamy avocado, and a drizzle of spicy mayo. This plant-based twist on Hawaiian poke comes together in 20 minutes and tastes like a breezy island lunch.
For 4 servings
- steam · ~15 min
Cook the sushi rice.
1.Rinse 1.5 cups sushi rice under cold water until water runs clear.2.Add rice and 1.75 cups water to a rice cooker or saucepan.3.Bring to a boil, then reduce to lowest heat, cover, and simmer 10 minutes.4.Remove from heat and let stand covered 5 minutes, then fluff with a fork.TIPRinsing away excess starch keeps the rice fluffy and prevents clumping. - prep · ~10 min
Marinate the tofu.
1.Press the firm tofu block between paper towels for 10 minutes, then cut into 1-inch cubes.2.In a bowl, whisk soy sauce, sesame oil, rice vinegar, sriracha, and minced garlic.3.Toss tofu cubes in the marinade and let sit for 5 minutes.TIPDon't skip pressing the tofu — it removes water so the cubes absorb more marinade. - bake · ~15 min
Bake the tofu.
1.Preheat oven to 400°F (200°C).2.Line a baking sheet with parchment paper.3.Spread marinated tofu in a single layer and bake 15 minutes until golden at the edges.TIPFor chewier texture, flip the cubes halfway through baking. - mix · ~1 min
Mix the spicy mayo.
1.Combine mayonnaise with 0.5 teaspoon sriracha and a tiny pinch of salt in a small bowl.2.Stir until smooth and light orange. Set aside. - assemble · ~3 min
Assemble the poke bowls.
1.Divide warm rice among 4 bowls.2.Top each bowl with baked tofu, diced cucumber, sliced avocado, edamame, and julienned carrot.3.Scatter sliced scallion and sesame seeds over the top.4.Drizzle spicy mayo generously across each bowl.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Press the tofu for at least 10 minutes to remove excess water so it absorbs the marinade fully.
- 2Bake tofu in a single layer without overlapping to ensure even browning around the edges.
- 3Rinse the sushi rice until the water runs clear to prevent sticky, clumpy grains.
- 4Let the rice rest covered for 5 minutes after cooking for perfect fluffiness.
- 5Slice the avocado just before serving to prevent browning and keep it fresh.
Adapt it for your goals.
Low-oil
Replace the spicy mayo with a mixture of Greek yogurt and sriracha, and use only 1 teaspoon sesame oil in the marinade to reduce fat while keeping the tangy kick.
high proteinHigh-protein
Add a handful of shelled edamame and a 1/2 cup of cooked quinoa alongside the sushi rice for extra plant-based protein and fiber.
veganVegan
Use vegan mayonnaise or a cashew-based sauce for the spicy mayo to keep the dish fully plant-based.
Why this is on our healthy list.
Rich in Plant Protein
Tofu and edamame provide a complete source of plant-based protein, supporting muscle repair and satiety.
Heart-Healthy Fats
Avocado and sesame oil deliver monounsaturated fats and antioxidants that support cardiovascular health.
Good Source of Fiber
Cucumber, carrot, and edamame add dietary fiber, which aids digestion and promotes fullness.
Packed with Vitamins
Carrots provide vitamin A for eye health, while scallions offer vitamin K and antioxidants.
Frequently asked questions
Yes, but sushi rice has a slightly sticky, tender texture that holds the bowl together best. Use short-grain rice as a substitute.
