Tofu Poke Bowls

by flavorslutofficial

These vegetarian friendly poke bowls use crumbled tofu in a Hawaiian inspired sauce to replace the typical fishy finds. Pack these bad boys full of all your favorite additions or try the few I’ve listed in the recipe. Finish with a generous drizzle of my spicy garlic mayo for a seaside treat right in your own home!

Don’t be fooled by the ingredient list here it’s repetitive and easy. You can watch the prep video on my IGTV by clicking here

Tofu Poke Bowls

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 25 minutes
Cook Time: 20 minutes
Course: Main Course
Servings: 4
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  • 14 oz block extra firm tofu
  • 2 Tbsp mayo
  • ¼ red onion (chopped finely)
  • ½ red bell pepper (chopped finely)
  • 2 Tbsp cilantro leaves (chopped finely)
  • 2 Tbsp pineapple juice
  • 2 Tbsp crushed pineapple
  • 1 tsp rice vinegar
  • 1 tsp GF soy sauce
  • 1 tsp minced garlic
  • ½ tsp ginger (grated)
  • ½ tsp ground black pepper
  • 12 oz bean sprouts (optional topping)
  • ¼ tsp (each) kosher salt, and sugar (*for bean sprouts)
  • 1 tsp GF soy sauce (*for bean sprouts)
  • 2 large carrots (optional topping)
  • 1 tsp rice vinegar (*for carrots)
  • 1 tsp GF soy sauce (*for carrots)
  • tsp liquid smoke (*for carrots, Wright's brand is GF)
  • 1 large English cucumber (optional topping)
  • 1 tsp sugar (*for cucumber)
  • 1 tsp kosher salt (*for cucumber)
  • 1 large daikon radish (peeled and cubed)
  • 8 oz can sweet corn kernels (optional topping) (drained)
  • 1 bunch green onion (optional topping) (chopped)
  • ¼ cup mayo (*for spicy mayo topping)
  • ¼ cup sriracha (*for spicy mayo topping)
  • 2 tsp minced garlic
  • 4 portions cooked white short grain rice
  • The Night Before Dinner:
  • To make the tofu: Open and drain your block of tofu. Line two small plates with folded paper towels or wrap in an absorbent cloth and place the tofu in the center of one of the plates. Flip the other lined plate over top of the tofu to sandwich the tofu between the plates and place a small weight on top. I used a 28oz can of tomatoes.
  • Place your tofu in the fridge and allow to press overnight to remove the excess moisture.
  • In a small bowl combine 2 Tbsp mayo, chopped red onion, chopped red bell pepper, chopped cilantro, pineapple juice, crushed pineapple, 1 tsp rice vinegar, 1 tsp GF soy sauce, 1 tsp minced garlic, 1 tsp grated ginger, and ½ tsp ground black pepper. Mix well and place in the fridge overnight.
  • If making the bean sprouts: Bring a small shallow pan of water to a boil and boil the bean sprouts for one minute. Remove from the water and place in a small bowl of cool water.
  • When the bean sprouts have cooled completely drain the water and firmly squeeze the bean sprouts between your hands to remove any excess water from them. Add ¼ tsp kosher salt, ¼ tsp sugar, and 1 tsp GF soy sauce. Stir well and place in the fridge overnight.
  • If making the carrots: Peel and grate two large carrots and place in a small bowl. Add 1 tsp rice vinegar, 1 tsp GF soy sauce, and ⅛ tsp liquid smoke (or more to taste). Stir well and place in the fridge overnight.
  • If making the cucumber: Thinly slice your cucumber and place in a bowl. Sprinkle over 1 tsp kosher salt and 1 tsp sugar. Toss to coat and place in the fridge overnight.
  • When Ready to Cook:
  • Begin preparing your rice according to your package directions.
  • While the rice cooks. Remove the pressed tofu from the fridge and crumble into the mayo sauce made last night. Stir well and set aside.
  • Remove all prepared toppings from the fridge, and drain the liquid collected at the bottom of the cucumbers.
  • In a small bowl mix together ¼ cup of mayo, ¼ cup sriracha, and 2 tsp minced garlic. Stir well and adjust as desired to taste. This is your finishing sauce.
  • To prepare place one portion of cooked rice at the bottom of a bowl and place desired toppings and prepared tofu over top. Drizzle over the spicy garlic mayo and enjoy!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut

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Coffeeandcream March 13, 2021 - 7:26 am

Absolutely incredible-sounding – thanks for sharing!

flavorslutofficial March 13, 2021 - 8:07 am

Thank you so much!! We really loved them and I hope you do too!! 🥰


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