Tofu Poke Bowl Meal Prep

This tofu poke bowl recipe is made with bites of sweet and spicy tofu, fluffy white rice, and a rainbow of fresh vegetables. It’s an awesome vegan meal prep recipe and it’s so easy to make!

More meal prep! Are you loving it? Or are you sick of it? I keep getting requests for more meal preppable recipes, so I’m gonna deliver! What’s cool about recipes like these tofu poke bowls is that they’re not just for meal prep. They’re also an awesome, healthy lunch or dinner option!

How to Make a Vegan Poke Bowl

A poke bowl is essentially a big bowl of veggies, rice, protein, and a sauce. Typically, fish is the main protein component of poke bowls. But if you’ve gotten this far, you already know we’re using tofu instead and it’s SO simple. 💁‍♀️ The tofu gets marinated in a sweet and spicy sauce, then sautéed for 15-20 minutes until it’s nice and crispy. While that’s cooking you can make your rice – I used jasmine rice, but you can use any grain you like, or omit. As far as actual cooking time, that’s it!

The rest of the process is just prepping your vegetables and other ingredients. This recipe is super customizable – you can tailor it depending on your favorite veggies, or what’s in season, or what’s left in the fridge. I used spiralized zucchini, thinly sliced radishes and cucumber, shredded carrot, and edamame, plus a few scallions. I love to include spiralized veggies because I’ll take any excuse to use my spiralizer. But you can chop your ingredients however you like and you can use whatever ingredients you like!

Now that you know how to make a vegan poke bowl, go treat yourself! And don’t forget to snap a picture for Instagram – I love sharing your recipe pictures on our story! 💕

Tofu Poke Bowl Meal Prep

★★★★★

5 from 5 reviews

This tofu poke bowl recipe is made with bites of sweet and spicy tofu, fluffy white rice, and a rainbow of fresh vegetables. It’s an awesome vegan meal prep recipe and it’s so easy to make!

• Author: The Fitchen
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 minutes
• Yield: 2-3 poke bowls 1x
• Category: Dinner

Scale 1x2x3x

Ingredients

• 1 – 14 oz. package extra firm tofu
• 3 Tablespoons maple syrup
• 2 Tablespoons tamari or soy sauce
• 2 Tablespoons olive oil, divided
• 1 Tablespoon sriracha (use less if you’re not a spice-lover)
• 1/2 cup rice or quinoa
• 1 cup water (for rice)
• 1 zucchini, spiralized or julienned
• 4–5 radishes, sliced thin
• 1 medium carrot, shredded
• 1 cup edamame, shelled
• 1/4 teaspoon sea salt

Instructions

1. Drain tofu of excess liquid and press to remove as much as possible. Chop into cubes, about 1″ in size.
2. In a mason jar or small bowl, mix together maple syrup, soy sauce, 1 tablespoon olive oil, and sriracha. Mix well.
3. Start cooking rice.
4. In a large nonstick skillet, bring 1 tablespoon of olive oil to medium heat. Add tofu cubes to the heated skillet and sprinkle with salt. Cook for 20 minutes, tossing every 5 minutes. (If the tofu starts to stick or break apart, add another drizzle of oil.) I try to rotate the cubes to get a little crisp on all sides! After 20 minutes, carefully pour in the sauce mixture, reserving 2 tablespoons for later. Stir to coat all of the tofu cubes and decrease the heat to low/simmer. Cook 5-8 more minutes to allow the sauce to thicken. Remove from heat and let cool.
5. Now, prep your veggies! I recommend slicing, dicing, chopping, spiralizing, and even grating – the goal is to create lots of texture and flavors.
6. Layer a meal prep container or bowl with rice, then add tofu, then add your veggies and drizzle with remaining sauce. Enjoy!

Notes

For meal prep, refrigerate up to 5 days.

Use any veggies you like and prep them however you like! Red onion, avocado, bell peppers, tomatoes, broccoli, etc.