Vegan Tofu Rice Bowl with Avocado and Mung Beans

Name: Vegan Tofu Rice Bowl with Avocado and Mung Beans
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 bowls
Cuisine: Poke-inspired, plant-based
Ingredients: 250 g short-grain rice, rinsed; 200 g firm tofu, pressed and cubed; 200 g cooked mung beans; 1 whole ripe avocado, sliced; 1 whole cucumber, diced; 2 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp lemon juice; 1 tbsp olive oil; 1 tsp fresh ginger, grated; 1 tbsp toasted sesame seeds; 2 tbsp microgreens or sliced scallions

A plant-based rice bowl with tofu, mung beans, avocado, cucumber and ginger soy dressing.

By Hez ArslanUpdated October 2, 2026

Total 50 minMakes 4 bowls

Jump to Recipe

This colorful tofu bowl takes inspiration from poke-style bowls while using cooked mung beans, avocado, cucumber and rice. The source’s “blueberries or thick rice noodles” looks mistranslated, so this version uses short-grain rice as the dependable base. A soy, rice vinegar, ginger and lemon dressing brightens the bowl; the olive oil is kept modest so it does not overpower the sesame and ginger. Cook mung beans until tender but intact. Cook rinsed rice according to package directions. Spread briefly to release excess steam, then keep covered. Pat tofu dry. Sear in a lightly oiled skillet over medium-high heat, turning until browned on several sides. Whisk soy sauce, rice vinegar, lemon juice, olive oil and ginger.

Vegan Tofu Rice Bowl with Avocado and Mung Beans

How to tell when it is ready

Divide rice among bowls. Arrange tofu, beans, avocado and cucumber on top. Drizzle with dressing and sprinkle with sesame and microgreens.

Tips

Cook rinsed rice according to package directions.
Pat tofu dry.
Whisk soy sauce, rice vinegar, lemon juice, olive oil and ginger.
Warm mung beans if desired.

Troubleshooting

If rice clumps, rinse before cooking and fluff while warm.
If dressing is too salty, dilute with lemon juice and a little water.

Substitutions

Use cooked edamame instead of mung beans.
Use tamari instead of soy sauce.

Variations

Add shredded carrot.
Add pickled radish or ginger.

Serving suggestions

Top with toasted sesame seeds.
Add sliced scallions.
Serve with lime wedges.
Arrange ingredients in separate sections before dressing.

Make ahead

Prepare and measure the ingredients in advance. Store rice, tofu, beans and vegetables separately for up to 3 days. Cut avocado shortly before serving.

Storage

Store rice, tofu, beans and vegetables separately for up to 3 days. Cut avocado shortly before serving.

Food safety

Refrigerate cooked rice and mung beans within 2 hours. Use clean utensils for ready-to-eat toppings.

Frequently asked questions

Can I prepare vegan poke bowls ahead?

Cook rice, tofu and mung beans ahead and chill them separately. Slice avocado and assemble just before serving.

How should I store vegan poke-inspired tofu rice bowl?

Store rice, tofu, beans and vegetables separately for up to 3 days. Cut avocado shortly before serving.

Top with toasted sesame seeds. Store rice, tofu, beans and vegetables separately for up to 3 days. Cut avocado shortly before serving.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Vegan Tofu Rice Bowl with Avocado and Mung Beans