This fast vegan version of poke (the traditional Hawaiian salad of diced raw fish tossed in a soy-sesame sauce) swaps in extra-firm tofu for fish while loading your bowl with vegetables and crunchy toppers like pea shoots and peanuts. Serve over brown rice instead of the zucchini noodles to add a hearty boost of fiber.

Julia Clancy
Source: EatingWell Magazine, July/August 2018


Ingredient Checklist


Instructions Checklist
  • Whisk scallion greens, tamari, mirin, oil, sesame seeds, ginger and crushed red pepper, if using, in a medium bowl. Set aside 2 tablespoons of the sauce in a small bowl. Add tofu to the sauce in the medium bowl and gently toss to coat.

  • Combine zucchini noodles and vinegar in a large bowl. Divide among 4 bowls and top each with 3/4 cup tofu, 1/2 cup each carrots and pea shoots, and 1 tablespoon each peanuts and basil. Drizzle with the reserved sauce and serve.

Nutrition Facts

262 calories; protein 15.9g 32% DV; carbohydrates 19.2g 6% DV; exchange other carbs 1.5; dietary fiber 5.4g 22% DV; sugars 8.5g; fat 15.5g 24% DV; saturated fat 2.4g 12% DV; cholesterolmg; vitamin a iu 10533.1IU 211% DV; vitamin c 30.5mg 51% DV; folate 5.4mcg 1% DV; calcium 305.6mg 31% DV; iron 3.9mg 22% DV; magnesium 78.2mg 28% DV; potassium 601.2mg 17% DV; sodium 800.3mg 32% DV.

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Rating: 5 stars
I love the idea of a tuna poke but am not the biggest fan of raw meat. This is the perfect alternative! Read More