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Vegan Hawaiian Poke Inspired Rice Bowl

3.32 from 48 votes


Tofu marinade

  • 1 tbsp tamari
  • 1 tbsp rice vinegar
  • 1 tsp lime juice
  • 1 tsp pepper
  • 1/2 tsp agave
  • 1 package of firm smoked tofu or regular tofu


  • 2 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 2 tbsp lime juice
  • Juice of one orange approx. 3 tbsps
  • 1/2 tsp ginger powder
  • 2 tsp agave
  • 1 tsp crushed chilli pepper or samba olek (optional)
  • 1 tsp kelp powder

Other ingredients

  • 2 cups of cooked short or medium grain brown rice Quinoa can be supplemented
  • 1 cup pineapple
  • 1 cup deshelled frozen edamame
  • 1 cup of seaweed stems defrosted
  • 1 large avocado roughly mashed
  • 1 cup of carrots cut in match sticks
  • 1 cup of pickled ginger
  • Large handful of cilantro


Smoked tofu:

  • Cut tofu into small half inch cubes.
  • In a medium bowl, whisk together all liquid marinade ingredients, mix in tofu, let rest for 1 hour. Do not discard the marinade.


  • Whisk all sauce ingredients together in a bowl, set aside.

Other prep:

  • Bring a small pot of water to a boil, lower heat, add edamame, cook for five minutes, drain and set aside.
  • Blanch carrots to soften them slightly. *Microwave “cheat” method: Microwave the carrots for one minute and the edamame separately for two-three minutes.
  • Rinse seaweed with cold water to remove salt. Place seaweed in a bowl and mix in left over tofu marinade for seasoning.

Assemble the bowls:

  • Divide rice, pineapple, edamame and sauce amongst three large bowls or four small bowls and mix well. A large portion contains 2/3rd of a cup of rice versus the smaller bowl which contains 1/2 cup of rice.
  • Divide all remaining ingredients (carrots, seaweed, avocado, pickled ginger, cilantro) into equal portion among your bowls.
  • Top with sesame seed and chilli peppers.
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