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Vegan Sushi Bowl

45 min

This Vegan Poke Bowl with crispy tofu and creamy Tahini Sauce is a simple recipe that’s healthy, gluten-free, customizable and so delicious! Add your favorite variety of rice or even noodles, colorful crunchy vegetables, and tofu, edamame beans or chickpeas for plant-based protein, you’ll have the perfect satisfying rainbow bowl for lunch or dinner!

Photo and Recipe adapted from Bianca Zapatka




1 cups Sushi Rice
1 1/8 cups water
1/8 cup unseasoned rice vinegar
2 teaspoons sugar
1/2 teaspoon fine himalayan salt

200g Firm Tofu

1/2 tsp Turmeric

Vegetables (use your favourite):
1 cucumber diced
1 ½ cups purple cabbage shredded
6-8 radishes sliced
3 stalks green onions optional
2 large julienned carrots
1 cup edamame
1 avocado diced

Tahini Sauce:
¼ cup tahini
1 garlic clove minced
1 tsp fresh ginger grated (optional)
1 tsp miso paste optional
1 tbsp maple syrup
1 tbsp rice vinegar
1 tbsp tamari or soy sauce
1 tsp sriracha optional to taste
2-4 tbsp water to desired consistency


To garnish (optional)
sesame seeds
fresh lemons or limes
jalapeños sliced
fresh herbs e.g. coriander or Thai basil


  1. Prepare the sushi rice

Briefly stir together the rice and water in a large saucepan, then cover the saucepan with a tight-fitting lid.  Turn the heat to medium-high and cook until the water just reaches a simmer.  Reduce heat to medium-low to maintain the simmer, and cook for 16-18 minutes or until all of the liquid is absorbed and the rice is tender.  Remove saucepan from the heat (with the lid still on) and let the rice steam for an additional 10 minutes.

Make the sushi vinegar: While the rice is cooking, heat the rice vinegar, sugar and sea salt together in a small saucepan over medium-high heat until the mixture nearly reaches a simmer.  Remove from heat and whisk until the sugar has dissolved.  (Alternately, you can just heat the mixture in the microwave if you prefer.)
Once the rice is cooked, transfer the rice immediately to a large mixing bowl and drizzle it evenly with the sushi vinegar. Use a spatula to very gently fold the rice — more of a slicing and lifting motion, rather than stirring and smooshing — until the vinegar is evenly mixed into the rice.

2. Tofu:
In the meantime, Drain the tofu well, then wrap in kitchen paper and squeeze out the remaining liquid. Then cut the tofu into cubes and marinate with turmeric for 5 mins. Then heat a tablespoon of oil in a pan and fry the tofu from all sides until crispy. Then remove and set aside.

3. Vegetables:
Dice the cucumber, shred the cabbage with a Mandoline, and slice the radishes and green onions. Cut 2 large carrots into ribbons, using a vegetable peeler or julienne. Also, thaw the edamame as per package instructions and dice the avocado.

4. Tahini Sauce:
Blend all ingredients for the tahini sauce in a blender until smooth. Add water to your desired consistency.

5. Assemble the bowl

Divide the rice between 4 bowls. Then assemble all prepared veggies, and crispy tofu onto the rice.
Top with avocado, sesame seeds, jalapeños, and herbs as desired. Serve with tahini sauce and lemon or lime wedges on the side.



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