If you’ve ever wanted a plant-based twist on a Hawaiian favorite, this tofu poke recipe is it. My Hawaiian husband first made this for me as a sort of fridge clean-out years ago. But, as we’re always trying to eat healthier and plant-based, it has become a total staple in our household.
While traditional poke bowls use raw fish, this tofu poke skips the ahi tuna and uses marinated tofu for a delicious vegan option. I’m a professional recipe developer, and after making this dish tens of times, I’m finally sharing the tofu poke bowl recipe that has become a staple in our home.
Why You’ll Love This Tofu Poke
As we’ve discussed in the past, traditional poke is a beloved part of food culture in Hawaii. It is made with raw fish like ahi tuna, simple seasonings, and a lot of history.
This tofu poke recipe is not meant to replace that tradition but rather to celebrate the way the islands have embraced fresh, modern takes on classics. Think of this as a respectful nod to ahi poke; a vegan option inspired by Hawai‘i’s flavors.
This tofu poke isn’t a traditional Hawaiian food, but it reflects the modern twists on classics you’ll now find all over the islands. My husband is from Oʻahu, and our health-conscious surfer friends first introduced us to the idea of a vegan tofu poke bowl years ago. Since then, I’ve tested and refined it so you get the best results every time.
Tofu Poke Recipe Ingredients
There is no set recipe for tofu poke, just as there is no set recipe for shoyu chicken. Like many local foods in Hawaii, you’ll find kitchen variations. While tofu poke has existed as long as my husband can remember, it has definitely become more popular as more people have begun eating more plant-based foods.
When my husband first made me tofu poke, it was super simple with shoyu, sesame oil, tofu, Maui onion, and sesame seeds. We’ve tried all sorts of ingredients over the years, including adding edamame beans, avocado, and cilantro (all done by me, the Californian, and not totally approved by the Hawaiian, mind you).
Though we mix it up from time to time, here is the recipe we make most often:
- Extra Firm Tofu: You can make it with any firmness of tofu if that’s all you have. But, if you have a choice, use extra-firm tofu as it will hold up best.
- Sweet Onion: In Hawaii, we used Maui onions for this. If you can’t find sweet onions, use a regular white or yellow onion. However, I’d suggest you soak it in ice water for a few minutes to soften the intensity.
- Cherry Tomatoes: Any small tomato, such as a sweet 100, grape tomato, pear tomato, or cherry tomato, will work. Though this may seem like a strange addition, it provides a nice sweet yet acidic bite that really balances out the poke.
- Persian Cucumbers: We like to keep the skins on and dice the cucumbers the same size as the tofu so that they’re all very bite-sized.
- Toasted Sesame Oil: Use a high-quality sesame oil (I like La Tourangelle for all my seed and nut oils, FYI). Mark sure it’s fresh (store it in the refrigerator to help it stay that way) as a rancid oil will ruin the dish.
- Soy Sauce: Or use tamari if you want to make this gluten-free.
- Toasted Sesame Seeds: Or everything spice or furikake or a combination of those to give the dish some extra flavor.
How To Make This Recipe
This recipe comes together in a few minutes and, once you’ve made it a few times, you won’t really need a recipe. Here are the steps:
- Dice The Tofu and Vegetables: Cut the vegetables and cube the tofu into inch cubes, pat dry, and combine in a large bowl or mixing bowl and stir to combine.
- Serve: For the best results, let the marinated tofu rest in the refrigerator for at least 30 minutes, drain any excess liquid and stir before serving. It’s quick, fresh, and perfect as a make-ahead meal.
Variations On This Recipe
This tofu poke is endlessly adaptable, just like the popular options at modern poke shops in Hawai‘i. Here are a few ideas:
- Make it crispy: Crisp up your tofu cubes by pan-frying over medium-high heat, baking, or tossing them in an air fryer basket for crispy tofu.
- Make it spicy: Stir in mayo with either sriracha sauce or sambal oelek to mimic the flavors of spicy ahi poke.
- Add in more veggies: Or make it more of a vegan tofu poke bowl by serving over cooked rice with creamy avocado, edamame beans, and crunchy fresh veggies.
How To Serve This
Here are a few of the ways to serve this tofu poke:
- As an appetizer: Most of the time, we serve tofu poke as part of a pupu spread (with other local bites like boiled peanuts, edamame, or ahi tuna poke).
- On its own: We even eat it for a light lunch or snack.
- Over rice as a poke bowl: For a filling vegan poke bowl recipe, you can also serve your tofu poke over a rice base, whether sushi rice, white rice, or brown rice. Add shredded carrots or red cabbage for crunch, then finish with lime wedges, chili flakes, or furikake.
Where To Find Tofu Poke in Hawai’i
While tofu poke isn’t as popular as ahi poke, it is becoming more common these days. A few places in Hawaii where we regularly order it include:
- ‘Ai Love Nalo: This plant-based cafe in O’ahu’s Waimanalo town serves all sorts of solid vegetarian dishes, including tofu poke.
- Grocery Stores: Local supermarket chains like Foodland and Safeway often offer tofu poke at their tofu counters.
- Vegetarian restaurants and many poke counters: Throughout the state, we’ve seen tofu poke at potlucks, vegetarian restaurants, and various poke counters, so keep an eye out when you travel to Hawaii.
Recipes Inspired By Hawai’i
Want some more Hawaii flavors in your kitchen? Here are a few of our favorite classic local recipes to make at home to stoke your wanderlust for the Aloha State:
Hawai’i Travel Guide
Thinking of traveling to Hawaii in real life? Check out our free Hawaii Travel Guide for our best travel tips, recipes, and articles on the Aloha State. And, of course, if you need help planning your trip, we provide Hawaii vacation planning services!
Frequently Asked Questions About Tofu Poke
No, tofu poke is not traditional Hawaiian food. Rather it is a modern vegan twist inspired by traditional poke bowls made with raw fish. It reflects the creative, health-conscious variations now popular in Hawai‘i.
Yes! Simply swap soy sauce for tamari in the tofu marinade. You’ll get the same salty-sweet flavor while keeping this vegan poke bowl recipe gluten free.
For best results, use extra firm tofu, press out the excess liquid with a tofu press or paper towels, and marinate before serving. For added crunch, pan-fry, bake, or air-fry the tofu cubes until crispy.
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Tofu Poke Recipe
Ingredients
- 1 pound firm tofu or extra-firm tofu, drained and cut into small dice
- 1 small sweet onion peeled, quartered, and cut into thin crescent shapes
- 1 pint grape or cherry tomatoes halved or quartered
- 2 medium Persian cucumbers ends trimmed and rest cut into small dice
- 3 tablespoons low-sodium soy sauce or tamari to make it gluten free
- 2 tablespoons toasted sesame oil
- 2 tablespoons toasted sesame seeds or everything spice or furikake seasoning
Instructions
- Combine everything in a mixing bowl and stir to coat the tofu well. Taste and adjust seasoning as desired and serve.Make Ahead: This can be made up to 8 hours in advance. Just store in an airtight container in the refrigerator until ready to use. Drain off any excess water and stir before serving.
