Tofu Poke Bowl

Tofu Poke Bowl
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After a recent trip to Hawaii, I have been obsessed with recreating a Vegetarian Tofu Poke Bowl that I had at one of the food trucks on Oahu. The flavors were perfection. After multiple recreations, I finally have come very close with this Tofu Poke Bowl recipe.

The beauty of poke bowls is that you can add/build however you like as they are very customizable. You start with the rice base you are going to use and then build upon that. For this poke bowl, I use Jasmine rice as it is nice and light. I then build upon that with fresh vegetables and tofu. Topped off with sliced nori, crunchy fried onions and spicy mayo to add the perfect punch. Since traditional Poke Bowls have raw tuna or other fish, the sliced nori adds that ocean flavor.

When I say I’ve been obsessed with this recipe it’s no joke…..I eat this almost weekly. I’ll mix it up sometimes with what I have in the fridge, but this is my go for that perfect blend.

Ingredients for Tofu Poke Bowl

  • Cooked rice – you can use whatever rice you like. I tend towards brown rice, Jasmine or Sushi rice. If you like sushi rice, I have a recipe link here.
  • Cooked Tofu – my favorite Baked Tofu. Or purchase Ready-to-Eat teriyaki or sesame flavor tofu.
  • Sliced cucumbers
  • Salad greens or baby spinach
  • Cole slaw mix – this is one of the key ingredients flavor mixes in my opinion. I use packaged Cole slaw and I add just about half of the dressing. Enough so there is flavor.
  • Pickled Red Onions – recipe link here. Or purchase at local store.
  • Fried onions – this gives the bowl that satisfying crunch. I use this brand – in my opinion it has just enough flavor and I purchase locally at an ethnic food store. If your not a fried onion fan, you can substitute with small nuts or seeds.
  • Thinly sliced nori – dried seaweed. As stated above, since traditional poke bowl typically contain raw fish, the sliced nori brings that ocean flavor. Nori is dried seaweed that contains great health benefits as it’s high in iodine, Vitamin K and B, zinc and iron, as well as antioxidants that help fight free radicals.
  • Sprouts – Grow your own or purchase at any grocery store. We love eat sprouts as they are very nutrient dense. I personally sprout my own as it’s cheaper and crazy easy to do. (more on this in a future post). Due to their popularity now, you can find sprouts in most grocery stores and markets.

Sauces to use on Tofu Poke Bowl

  • Teriyaki sauce – for this I make my own, but you can use store bought as well.
  • Spicy Mayo – you can purchase at grocery store, however, I highly recommend making your own! It’s so easy – mayo and sriracha sauce, that’s it!

Ingredients for tofu poke bowl all in separate bowls. Sprouts, tofu, salad greens, Cole slaw, sliced cucumbers, sliced nori, cilantro, fried onions, large bowl of rice, picked red onion and sauces.

Other things you can add

  • Cilantro
  • Sliced Avocado
  • Hard boiled egg – sliced
  • Sesame seeds
  • Pineapple chunks, fresh
  • Edamame
  • Grilled veggies

The list goes on!

If you notice from my photos I use squeeze bottles for many of my sauces. These are the ones I use – link here. They been the best by far for what I use them for – easy to fill, no leaks and easy to squeeze contents out.

Other recipes you might to try:

Easy Spicy Crunchy Sweet Potato Sushi Rolls

Simple And Delicious Ahi Tuna

Easy Sushi Rice

Air Fryer Bok Choy

Tofu poke bowl in a white bowls with chop sticks to side, sliced nori, fried onions, and sauces surround bowl.
Tofu poke bowl with rice, tofu, sliced nori, pickled red onions, lettuce, Cole slaw, bean sprouts, crispy onions in center drizzled with spicy mayo.

Tofu Poke Bowl

Poke bowl with tofu, veggies, and crunchy toppings with spicy kick.
5 from 2 votes
Print Pin
Course: Main Course
Cuisine: Hawaiian
Prep Time: 20 minutes
Servings: 4
Calories: 340kcal
Author: hungrydanekitchen


  • 4 cups cooked rice
  • 1 Baked Tofu * see notes
  • 1 cucumber, sliced
  • 1 bag Cole slaw mix (mixed with the half dressing) ** see notes
  • 1 cup Nori sheets, sliced thin
  • 1 cup bean or salad sprouts
  • 1 cup Pickled Red Onion *** see notes
  • 1 cup salad greens
  • 1/2 cup fried onions
  • 1 tsp sesame seeds, black
  • Fresh cilantro, if desired

Teriyaki Sauce

  • ¼ cup soy sauce
  • 6 tsp maple syrup
  • 2 tsp sesame oil
  • 2 tsp mirin

Spicy Mayo

  • 1 tbsp Sriracha sauce more if desired
  • 1/2 cup Mayonnaise


Poke bowl

  • Divide ingredients between four bowls: Place 1 cup cooked rice in each bowl. Drizzle with about 1-2 tsp teriyaki sauce in each bowl.
  • Divide remaining ingredients through salad greens amongst bowls.
  • Top with crunchy fried onions. Drizzle with spicy mayo and sesame seeds.

Teriyaki Sauce

  • Whisk soy sauce, maple syrup, sesame oil, and mirin in a small bowl to combine. transfer to pouring container if available.

Spicy Mayo

  • Whisk sriracha and mayo in a small bowl. Dollop on bowls or transfer Spicy Mayo to squeeze bottle and drizzle!
  • Enjoy!


*Tofu – I have linked my Full Flavor Baked Tofu which is best if made ahead of time. If you are tight on time, you can purchase Ready-to-Eat flavored Tofu.
**Cole Slaw – for the Cole slaw mix. Add only about half of the dressing that you would normally add. That way it is not runny but has that sweet/tart flavor.
***Pickled Red Onions – I have also linked to my Pickled Red Onion recipe. This is also better if made ahead. This you can also purchase if needed.


Serving: 4g | Calories: 340kcal | Carbohydrates: 57g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 180mg | Potassium: 481mg | Fiber: 5g | Sugar: 6g | Vitamin A: 356IU | Vitamin C: 47mg | Calcium: 98mg | Iron: 2mg

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