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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


  1.  Preheat the oven at 220° Celsius.

  2.  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.

  3. 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.

  4.  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.

  5.  Remove baking sheet from the oven, baste the sweet potato slices with olive oil and bake for another 15 minutes in the oven.

  6.  Heat a frying pan and add the tofu cubes (without marinade), sear them for only few minutes until they turn brown and crispy.

  7.  Serve in a bowl and decorate with nori leaves.