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The poke bowl hails from Hawaii, and though a traditional one includes fish, internationally we’ve come to identify this iconic dish as a bowl of fresh, vibrantly coloured, often raw, whole foods ingredients. Naturally, it lends itself well to a plant-based version with perfectly marinated tofu!

You will need

Serves 2

Marinated tofu

  • 200g firm tofu
  • 1 tablespoon soy sauce (or tamari)
  • 2 teaspoons maple syrup
  • 1 teaspoon minced garlic
  • Dash of rice vinegar, apple cider vinegar or lemon juice


  • 1/3 cup quinoa, uncooked
  • 1 small avocado, cut into cubes
  • 1/2 cup canned beetroot cubes, drained
  • 1/2 cup canned corn, drained
  • 1/4 cup cherry tomatoes, halved
  • 2 baby cucumbers, sliced

Tahini dressing

  • 1/4 cup hulled tahini
  • 2 tablespoons water
  • 1 tablespoon grated ginger
  • 1 tablespoon rice vinegar, apple cider vinegar or lemon juice
  • 2 teaspoons soy sauce (or tamari)
  • Maple syrup, to taste

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10 mins to prep

15 mins to cook

  1. Step 1

    Toss the tofu with the soy sauce, maple syrup, garlic and vinegar. Air-fry or fry in a saucepan for 10 minutes or until the tofu has softened.

  2. Step 2

    Meanwhile, cook the quinoa to packet instructions (or use 1 cup of pre-cooked quinoa).

  3. Step 3

    Add all ingredients for the tahini dressing to a small bowl and mix until smooth. Add more water for a thinner sauce, if desired.

  4. Step 4

    Divide the quinoa and all the vegetables into 2 bowls. Top with the tofu and serve with the tahini dressing.

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