A Vegan Tofu Poke Bowl with Eco Organics

An easy and delicious recipe that
you’ll be craving for lunch and dinner!

We love sharing recipes that are easy, healthy and VEGAN! As we celebrate becoming 100% Vegan this January, we are bringing you some delicious and nutritious recipes to help you with your breakfast, lunch and dinner ideas.


We’ve asked our friends over at Eco Organics to share their Favouriteourite easy recipe!


Vegan Tofu Poke Bowl with Sweet Potato Noodles and Creamy Sesame Miso Dressing



1 pack Eco Organics Purple Sweet Potato Noodles

½ cup Fresh Edamame (usually available at Asian supermarkets or frozen section of supermarket)

¼ Carrot, shredded into long strips (use a peeler)

100g Firm Tofu, chopped into cubes

2 tbsp mixed Sesame Seeds (Black and white)

1 tbsp Absolute Organic Coconut Aminos Original

2 tbsp Absolute Organic Maple Syrup

4 tbsp Absolute Organic Tamari Sauce

2 tbsp crushed Garlic

¼ Cucumber, cut into dices

1 small radish, sliced

1 packet Nori/Seaweed, lightly crushed

1 cayenne pepper chilli

1 wedge of lemon


For the dressing:

½ cup Absolute Organic Hulled Tahini (sesame seed paste)

½ cup rice vinegar

¼ cup yellow miso paste (Shiro)

1 tsp Absolute Organic Maple Syrup

½ cup water



1.In a bowl, mix the coconut aminos, soy sauce, maple syrup, sesame seeds and crushed garlic.
2.Add the cubes of tofu, combine well and leave aside to marinate for 15-20 minutes.
3.Meanwhile, boil the Eco Organic Sweet Potato Noodles as per the instructions on the packet.
4.For the dressing, add the tahini, rice vinegar, miso and maple syrup to a large bowl and mix to form a thick, even paste.
5.Slowly pour in the filtered water while you whisk the mixture. Continue to whisk until evenly incorporated. You can add more water and adjust the consistency if desired.
6.In a pan, heat up some oil and pan fry the tofu until cooked on all sides.
7.Line up all carrot strips on top of each other and roll them to form a rose like shape.



1.In a deep bowl, add the purple sweet potato noodles in the centre. Add edamame beans on one side. On the opposite side, add diced cucumbers. Place the tofu pieces next to the edamame. Place your carrot rose below the edamame and add some seaweed next to it. Garnish with some sliced radish, lemon wedge and chopped chilli.
2.Pour the dressing on the top or serve it on the side. Enjoy!


You can follow Eco Organics on Instagram to follow more delicious Vegan and healthy recipes and food ideas