Tofu Poké Bowl
Recipe type: Bowl
Prep time: 
Cook time: 
Total time: 
Serves: 2
Asian style quinoa topped with marinated tofu, greens, edamame, mango and nori.
  • Tofu:
  • 1 Package Extra Firm Tofu (will make extra)
  • 2 Tbsp Liquid Amino (sub tamari or soy sauce)
  • 1 Tbsp Rice Vinegar
  • ½ Tbsp Sesame Oil
  • 1 tsp Maple Syrup
  • ½ tsp powdered ginger (or to taste)
  • Chili Flakes (optional)
  • Bowl
  • ½ Cup Quinoa
  • 1 Tbsp Sesame Oil
  • ½ Zucchini
  • 6-8 Mushrooms
  • ½" Ginger
  • ½ Lemon
  • 2 Handfuls of greens
  • 1 Small Mango
  • ½ Cup Frozen edamame
  • ½-1 Sheet of nori
  • Garnish: Pickled ginger, sesame seeds, cilantro. lemon or lime wedges
  1. First prepare tofu. Preheat the oven to 350 F. Press the tofu by placing a towel and a heavy object over top and pressing down to let the water drain out. I like to cut it in half first so that it's thinner and is less likely to crumble.
  2. Combine all the sauce ingredients in a bowl. Cut the tofu into cubes and toss in the sauce. There is an option to marinate the tofu in the sauce before baking if you want extra flavour. Bake on parchment paper for 30 minutes. Keep it in longer for crispier tofu.
  3. To cook the quinoa, boil 1 cup of water and add quinoa once boiled. Reduce to a simmer and let it cook for about 15 minutes.
  4. While the tofu and quinoa are cooking, heat water or coconut oil in a sauce pan add in mushroom, zucchini, frozen edamame and greens (I used kale). Squeeze the lemon and grate the ginger into the pan. Fry the vegetables until fragrant and cooked through.
  5. When everything is cooked, it's time to assemble your bowl. Dress the quinoa with sesame oil and add mix in vegetables. Top the bowl with tofu, chopped mango, chopped nori, pickled ginger (if you please), sesame seeds, a squeeze of lemon or lime, and lots of cilantro!
Use water if you are avoiding oil, however coconut oil give the vegetables a nice flavour!
Recipe by Plentyfull Vegan at