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vegan poke bowl
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4.93 from 13 votes

Vegan Poke Bowl

Plant-based vegan poke bowls are easy to make and much cheaper at home than at a restaurant. Make your own creative concoction or try this one; you will love it.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Entrees
Cuisine: Asian
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 439kcal



  • 15.5 ounces extra firm tofu
  • ¼ - ⅓ cup tamari coconut aminos, or soy sauce
  • 1 Tablespoon rice vinegar or lime juice
  • 2 cloves garlic smashed and finely chopped or finely grated
  • 1 inch piece ginger peeled and finely chopped or grated

Miso Dressing

  • 3 Tablespoons miso paste
  • 3 Tablespoons rice vinegar
  • 2 Tablespoons maple syrup
  • 1 Tablespoon low sodium Tamari sauce
  • 5 tablespoons water
  • 1- inch piece of ginger peeled and minced
  • 1 garlic clove peeled and minced
  • Sprinkle of red pepper chili flakes optional


Other Ingredients

  • 1 cup cooked brown rice
  • 1 head Romaine lettuce cut and shredded
  • 1 head live lettuce chopped
  • 1 red pepper sliced into thin strips
  • 1 cup pickled red onions or raw red onions, sliced thin
  • 8 radishes sliced into thin coins
  • 1 large cucumber cut into thin coins
  • 3 carrots shredded
  • 1 avocado sliced into thin strips
  • 1 cup kimchi squeezed and drained


Baking Tofu

Grilling Tofu

  • First, to grill the perfect tofu on the grill, pre-heat the grill to medium or 400 degrees.
  • Then, arrange the tofu directly on the grill for 20 minutes, flipping four times to get pretty grill marks.
  • Next, I return the tofu to the container to soak more marinade.
  • Now, you have two choices; cut it in cubes and use it, or put it in the refrigerator until ready to eat.

Tofu Marinade

  • Blend all ingredients in a high-speed blender.
  • Pour marinade over tofu in a storage container or plastic bag and seal and refrigerate for at least 30 minutes. I marinate mine overnight.

Cooking Tofu

  • Prepare a baking sheet with parchment paper or a Silicone Baking Mat.
  • Drain excess marinade into a different container.
  • Bake tofu for 15 minutes, turn it over with a spatula, and cook for another 15 minutes.
  • Remove from the oven and let cool slightly.
  • Then,  add the cooked tofu to the container with the excess marinade.
  • Toss.
  • Place tofu in the center, not op of the rice.

Miso Dressing

  • In a high-speed blender, blend all the ingredients.
  • Drizzle over salad, tofu, and rice.



  • Marinate the tofu overnight for the best results and deepest flavor.
  • Choose to eat the vegan poke bowl cold or hot. If eating it cold, make the brown rice and tofu ahead of time and refrigerate until ready to make the bowl.
  • Customize the poke bowl with your favorite vegetable combinations.
  • Fruit such as pineapple and mandarin oranges also adds an element to the poke bowl.
  • Freeze fresh ginger and grate it to keep it fresher and longer.
  • Use sheets of seaweed and crumble them for added texture in the poke bowl.


Serving: 4g | Calories: 439kcal | Carbohydrates: 72g | Protein: 18g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 478mg | Potassium: 1708mg | Fiber: 15g | Sugar: 33g | Vitamin A: 23032IU | Vitamin C: 64mg | Calcium: 210mg | Iron: 6mg