Vegan Asian poke bowl

Vegan Asian poke bowl

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  • 3
  • Easy
  • Meat-free Vegan recipe collection
  • 5 minutes
  • 20 minutes


  • 1⁄2 cup soya sauce
  • 1 T maple syrup
  • 1 t garlic
  • 1 t ginger
  • 300 g firm tofu
  • 600 g brown rice, cooked
  • 250 g broccoli, steamed
  • 1 avocado
  • 200 g edamame beans
  • 1⁄4 red cabbage, finely sliced
  • 1⁄4 cucumber, chopped
  • a handful sesame seeds, for sprinkling
  • For the tahini dressing, whisk:
  • 1⁄2 cup tahini
  • 1 lemon, juiced
  • 1 T soya sauce
  • 2 T maple syrup
  • 1⁄2 cup water
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. Mix the soya sauce, maple syrup, garlic and ginger. Drain and cut the tofu into cubes and marinate in the mixture for 10 minutes. Remove from the marinade and fry in an oiled pan until golden brown.

2. Divide the brown rice between bowls and arrange the remaining ingredients on top. Drizzle over the dressing and sprinkle over the sesame seeds.

Chanel Grantham Recipe by: Chanel Grantham
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With her partner Davey du Plessis, Chanel runs vegan food production company Herbivore, supplying Woolworths with a variety of products.

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