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Vegetarian poke bowl with pickled tofu

Who else is craving fresh dishes and greens? Say hi to my delicious and healthy vegetarian poke!

Generally speaking, I'm quite a poke lover. There're so many ways to decline and tweak your poke. It's everything but boring. Plus, with the scorching temperature, I couldn't crave anything else.

This vegetarian poke is made of pickled tofu, which is obviously the secret ingredient. I'll tell you more!

For this recipe, you'll only need a few ingredients and not even half an hour of your time.

Table of content

General Information

Ingredients for your vegetarian poke

How to prepare your vegetarian poke

Healthy vegetarian poke with pickled tofu

General information

Level: very easy

Time: 20 min preparation & min half an hour resting

Ingredients for your healthy vegetarian poke

(ingredients for 2 portions)


  • 125 gr of basmati rice

  • Fresh salad from the yard

Source of protein:

  • 200gr of tofu

  • 2 handfuls of edamame

Marinade (inspired by La cuisine de Georgette):

  • 4 tbsp of soy sauce

  • 4 tbsp of olive oil

  • 2 tbsp of maple syrup

  • 2 slices of fresh ginger

  • 2 tbsp of whole flour

Source of fibers, vitamins, and water :

  • Salad

  • 1x cucumber

  • 1x carrot

  • 1x radish

Source of fat:

  • 1x Avocado (from the closest country)


  • 1/2 Red onion

  • Sesame seeds

  • 1 tbsp of soy sauce (sweet or savory depending on your taste)


  • Soy sauce (savory or sweet) or,

  • Tahini sauce

How to prepare your vegetarian poke

First, prepare the marinade for the tofu. Add all the ingredients into a bowl and stir.

Aside, cut the tofu into small cubes and pour them into the marinade. Save the marinade with the tofu in the fridge for at least half an hour (if you have time enough, I recommend you to prepare your marinade earlier in the afternoon).

In the meantime, cook your rice and season it with some salt and pepper. You can also add 2 tablespoons of rice vinegar if you have some. Save the rice in the fridge.

Then, tackle the veggies. Rinse them and cut them all. I like to cut them into small cubes except for the carrot, which I peel off.

After half an hour, pour the marinade with the tofu into a pan and let it cook for 3 minutes. No need to add some olive oil considering the marinade.

Meanwhile, prepare the vegetarian bowls by adding the base, then the veggies, followed by the tofu, and top it all with the toppings and the soy sauce (or the tahini sauce). Feel free to add other toppings such as crushed nuts or aromatics.

Find even more recipes right here.


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