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Vegan Poke Bowl

A refreshing and delicious vegan poke bowl perfect for your summer barbecue or on its own for a flavorful main course.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 people
Author Jenny


For the Bowl

  • 1 medium ripe mango sliced into strips
  • 1 cup edamame
  • 1 medium avocado thinly sliced
  • 1 medium carrot julienned
  • 14oz tofu cut into cubes
  • 1 cup brown rice
  • 1 tsp black sesame seeds
  • 1 cup edamame
  • 1 tbsp olive oil

For the Dressing

  • 1 juice of half a lime
  • 1 tbsp reduced sodium tamari or soy
  • 2 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1/2 tsp sesame oil
  • 1/2 tsp sriracha to serve if desired


  1. Cook rice or prepare your grain of choice. If using brown rice, cook one cup with two cups of water for 50 minutes on a simmer (this is the longest grain to cook, so best to make ahead if timing is an issue).

  2. Heat a medium pan on high heat with a little olive oil. Fry the tofu until crisp, about 1 -2 minutes each side. Put aside and reduce heat to medium.

  3. Mix the dressing ingredients well, then coat the crispy tofu in some of the dressing.

  4. Add tofu back to the pan to caramelize slightly for another minute. Put aside while preparing the rest of the bowl.

  5. Prepare the bowl ingredients, seasoning with freshly ground pepper and salt. Add tofu then drizzle the dressing over the finished bowl and sprinkle with black sesame seeds. Top with sriracha if desired.