Tofu and Fruit Poke Bowl

The poke bowl, originating from Hawaiian cuisine, has captivated the world with its perfect balance of freshness, bold flavors, and simplicity. Traditionally, poke is not a vegan dish, but versions like the one we offer have gained popularity for their healthy, creative, and respectful approach to all living beings.

This poke bowl recipe from Maison Marmite is ideal for summer days due to its lightness and fresh ingredients like mango, avocado, and cucumber. However, it can be adapted for winter by serving the tofu warm over likewise warm rice, while still maintaining the vibrant flavors characteristic of poke. Maison Marmite plans to offer recipes that reflect these seasonal variations, making this dish versatile throughout the year.

The tofu and fruit poke bowl is easy to prepare, especially if you have time to marinate the tofu in advance. Once the marinade is prepared, the final dish can be assembled in less than 20 minutes. It is therefore a perfect choice for a quick meal that does not sacrifice taste. You can personalize your bowl by adding seasonal ingredients or fresh herbs for an even more vibrant taste.

With its combination of crunchy textures and tangy flavors, this poke bowl is a refreshing option that will please everyone. Try it at your next family meal or with friends, and enjoy the simplicity and flexibility this recipe offers.

Tofu and Fruit Poke Bowl

This poke bowl is a perfect blend of sweetness and freshness, with exotic touches provided by the mango and savory flavors from the marinated tofu. It's an ideal meal for a light lunch or a summer dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main course
Cuisine American
Servings 2 personnes


  • 200 g firm tofu well-drained and cut into cubes
  • 150 g sushi rice or short-grain rice
  • 1 mango peeled and cut into small cubes
  • 1 avocado peeled and sliced
  • 1 small cucumber cut into half-moons
  • 2 green onions finely sliced
  • 1 tablespoon sesame seeds
  • A few leaves of cilantro for garnish

For the tofu marinade:

  • 3 tablespoons brown sugar
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil (or olive oil)
  • 2 tablespoons lemon juice
  • 2 teaspoons harissa (adjust according to desired spice level)
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder


Marinade preparation:

  • In a large bowl, mix the brown sugar, soy sauce, sesame oil, lemon juice, harissa, paprika, and garlic powder. Whisk until everything is well combined.
  • Marinating the tofu:
  • Cut the tofu into medium-sized cubes and add them to the marinade bowl. Gently mix so the tofu cubes are well coated.
  • Let marinate for at least 30 minutes, ideally longer if you have time.

Cooking the rice:

  • Rinse the rice until the water runs clear, then cook according to package instructions.

Preparing the other ingredients:

  • While the rice is cooking, prepare the other ingredients: cut the mango into small cubes, the avocado into slices, and the cucumber into half-moons. Finely slice the green onions. Set aside.

Cooking the tofu:

  • Heat a large non-stick skillet over medium-high heat. Add the marinated tofu cubes (no need to add extra oil) and sauté until they are golden and crispy on all sides, about 4-5 minutes per side.
  • During cooking, add some of the marinade to the skillet to enhance the flavors and allow the tofu to caramelize slightly.

Cooking the remaining marinade:

  • Bring the remaining marinade to a boil for a few minutes to sterilize it. Allow it to cool down.

Assembling the poke bowl:

  • In bowls, place a base of cooled rice. Arrange the tofu, mango cubes, avocado slices, cucumber rounds, and green onions harmoniously.
  • Drizzle over the marinade, sprinkle with sesame seeds, and add a few leaves of cilantro.
Keyword Bowl, Tofu
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A recipe proposed by Maison Marmite