Tofu Poke Bowl with Quinoa, Avocado & Pink Kraut

Serving size

1 person 2 people 4 people

Ingredients

60g orange, miso and ginger dressing (Mustard, Soya)

(Sunflower Oil, Water, White Wine Vinegar, Wheat Free Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Miso Paste (Water, Soybean, Rice, Salt), Orange Juice Concentrate, Ginger, Dijon Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt), Orange Zest, Garlic Puree, Xanthan Gum)
1 unwaxed lime
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 tsp sesame seeds (Sesame)
3 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
100g smoked pink kraut (Celery, Mustard, Soya)

(White cabbage, red onion, beetroot, salt, smoked chipotle chilli, garlic, cumin, coriander seed, black pepper, cloves, cardamon, cinnamon)
1 avocado
200g baby tomatoes
1 cucumber
2 carrot
560g tofu (Soya)

(Tofu (Water, Soya Beans, Nigari))
160g quinoa

(Quinoa 100%)

Allergens

Contains: Mustard, Soya, Sesame

May Contain: Celery, Mustard, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	135Kcal	632Kcal
	564kJ	2646kJ
Fat	8.0g	38g
of which saturates	1.3g	6.1g
Carbohydrates	8g	40g
of which sugars	2.3g	11g
Protein	6.8g	32g
Salt	0.61g	2.8g
Fibre	2.3g	11g

Back

Vegan High protein 1/3 daily fibre 8 plants Low sat fat

Tofu Poke Bowl with Quinoa, Avocado & Pink Kraut

Prep time: 15 mins

Total time: 25 mins

Cuisine: Asian

Food group: Vegan

A trio of fresh veggies – tomaotes, avocado and cucumber – join crispy golden tofu in our Hawaiian-inspired poke bowl. We've got fluffy quinoa for the base, drizzled with orange & miso dressing and sesame seeds. The best part? Smoked pink kraut to complete the dish.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a large saucepan filled with salted water to a boil
Pull out a medium frying pan, 2 medium bowls, a peeler & a sieve

Cook the quinoa & make the pickled salad

Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Peel the cucumber and carrots into ribbons. Halve the lime
In a medium bowl, combine the carrot and cucumber with the juice from the lime and a pinch of salt. Set aside to pickle

Finish the prep

Drain the tofu, pat dry with paper towel and cut into 2cm cubes
Place into the other medium bowl and mix with the ginger & garlic paste and half the tamari. Set aside to marinate
Halve the tomatoes. Thinly slice the avocado

Sizzle the tofu

Heat the medium frying pan with 2 tbsp oil on medium-high heat. Once hot, add the tofu and cook for 8-10 mins, turning occasionally, until golden and crispy

Finish & plate up

Return the cooked quinoa to the saucepan and stir in the remaining tamari
Serve the quinoa into bowls, topped with the tofu, kraut, avocado, pickled salad and tomatoes
Drizzle over the orange miso dressing and sprinkle with the sesame seeds to finish