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+ servings

Crispy Fried Tofu Quinoa Poke Bowl

Course Main Course
Cuisine Hawaiian
Keyword poke bowls, vegan, veganfish
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 1 bowl
Author Velvet & Vinegar


tofu & marinade

  • 200 g smoked tofu organic
  • 2 tbsp sesame oil organic
  • 1 tbsp flaxseed oil organic
  • 5 tbsp soy sauce
  • 1 tsp spicy barbecue spice mixture
  • 4 nori leaves

roasted sweet potatoes

  • 170 g sweet potato organic
  • salt to taste, organic
  • olive oil to baste, organic


  • 150 g quinoa organic
  • 300 ml water
  • 1/2 cube vegan vegetable bouillon organic


  • several nori leaves


  •  Preheat the oven at 220° Celsius.
  •  Cut the tofu into small cubes. Mix together all the ingredients for the marinade and pour over tofu. Put in an airtight container and let rest for 1 hour, preferably over night in the fridge. Make sure to turn the container from time to time.
  • Peel and thinly slice sweet potato. Line up sweet potato slices on a baking sheet, sprinkle on some salt and bake in the oven for 15 minutes.
  •  In the meantime start cooking quinoa according to the instructions on the packaging. I poured mine in a pan together with the water and bouillon cube, started heating and cooked the quinoa until all the water evaporated. Keep warm.
  •  Remove baking sheet from the oven, baste the sweet potato slices with olive oil and bake for another 15 minutes in the oven.
  •  Heat a frying pan and add the tofu cubes (without marinade), sear them for only few minutes until they turn brown and crispy.
  •  Serve in a bowl and decorate with nori leaves.