If you love sushi flavors but want a quick, plant-based option that doesn’t require rolling, this Tofu Mango Sushi Bowl is the answer.
It combines fluffy sushi rice, crispy tofu, juicy mango, crisp veggies, and creamy avocado, all drizzled with a flavorful sauce. The mix of sweet, savory, and tangy flavors makes this bowl refreshing, satisfying, and so easy to put together.
This recipe quickly became one of our favorite weeknight dinners because it’s light yet filling, packed with nutrients, and bursting with fresh flavors.
The tofu crisps up beautifully in the oven or air fryer, while the mango adds a natural sweetness that pairs perfectly with the creamy avocado and savory sauce.
It’s great for meal prep, too—just cook the rice and tofu ahead of time, and you can assemble a fresh, colorful bowl in minutes.
Why You’ll Love This Recipe
This Tofu Mango Sushi Bowl has everything you love about sushi but is completely plant-based and effortless to make. The crispy tofu adds satisfying protein, while the sweet mango and creamy avocado balance each bite. The bowl is fresh, colorful, and full of different textures, making it as fun to eat as it is delicious.
It’s also endlessly customizable—swap toppings, use different sauces, or add extra veggies to fit your taste. Packed with plant-based protein, fiber, and healthy fats, this bowl is as nourishing as it is flavorful, making it perfect for a quick dinner or a prepped-ahead lunch.
What You’ll Need
- 2 cups cooked sushi rice (or jasmine rice)
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 block extra-firm tofu, pressed and cubed
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- ½ cup sliced mango
- ½ cup sliced cucumber
- ½ cup shredded carrots
- ½ cup shelled edamame
- 1 avocado, sliced
- 2 tablespoons soy sauce or tamari (for drizzling)
- 2 tablespoons mayonnaise (plain or mixed with sriracha)
- 1 teaspoon sesame oil (optional)
- Sesame seeds and sliced green onions for garnish
Pro Tips
- Press the tofu well to remove excess moisture—it helps it crisp up better.
- Toss tofu with cornstarch before baking or air frying for the best texture.
- Season rice while warm for authentic sushi flavor.
- Cut mango into bite-sized cubes for easy eating.
- Add nori strips for extra umami and authentic sushi flavor.
Tools You’ll Need
- Baking sheet or air fryer
- Parchment paper
- Saucepan or rice cooker
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
Substitutions and Variations
- Different proteins: Swap tofu for tempeh or edamame for extra plant-based protein.
- Low-carb version: Use cauliflower rice instead of sushi rice.
- Add-ins: Try radish, pickled ginger, or seaweed salad for more texture.
- Gluten-free: Use tamari or coconut aminos in place of soy sauce.
- Flavor twist: Add ponzu, teriyaki sauce, or wasabi mayo for a different flavor profile.
Make-Ahead Tips
- Cook the rice ahead of time and refrigerate for up to 3 days.
- Press and cube tofu in advance, then bake or air fry just before assembling.
- Slice veggies and mango a day ahead and store separately.
- Keep components stored individually to maintain the best texture.
How to Make Tofu Mango Sushi Bowls
1. Cook and Season the Rice
Cook rice according to package directions. While warm, stir in rice vinegar, sugar, and salt. Let cool slightly.
2. Prepare and Cook the Tofu
Press the tofu to remove moisture, then cut into cubes. Toss with soy sauce and cornstarch. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway, or air fry at 375°F (190°C) for 15–18 minutes until golden and crispy.
3. Prep the Veggies and Mango
Slice mango, avocado, cucumber, and shred carrots. Cook or thaw edamame.
4. Make the Sauce
Combine mayonnaise with sriracha for a quick spicy mayo. Add sesame oil if desired for extra flavor.
5. Assemble the Bowls
Scoop rice into bowls. Arrange crispy tofu, mango, avocado, cucumber, carrots, and edamame on top.
6. Garnish and Serve
Drizzle with soy sauce and spicy mayo, then sprinkle sesame seeds and green onions. Serve immediately.
Leftovers and Storage
Store leftover rice, tofu, and veggies in separate airtight containers for up to 3 days. Avocado should be sliced fresh just before serving to avoid browning.
Crispy tofu may soften in the fridge—reheat in the oven or air fryer for a few minutes to crisp it back up.
Freezing is not recommended as rice, mango, and tofu lose their texture after thawing.
Nutrition & Benefits
This Tofu Mango Sushi Bowl is a nutrient-packed, plant-based meal. Tofu provides protein and iron, mango adds natural sweetness and vitamin C, and avocado contributes heart-healthy fats.
Rice gives lasting energy, while the colorful veggies add fiber, antioxidants, and essential vitamins. Sesame seeds bring a nutty flavor and minerals like calcium and magnesium.
Fresh, Balanced, and Full of Flavor
This Tofu Mango Sushi Bowl is an easy, vibrant way to enjoy sushi flavors at home—no rolling required. It’s light yet filling, customizable with your favorite toppings, and perfect for meal prep or a simple weeknight dinner.