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. Source: EatingWell Magazine, July/August 2018

Julia Clancy
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Ingredients

Directions

  • 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.

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  • 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; 15.5 g total fat; 2.4 g saturated fat; 800 mg sodium. 601 mg potassium; 19.2 g carbohydrates; 5.4 g fiber; 9 g sugar; 15.9 g protein; 10533 IU vitamin a iu; 30 mg vitamin c; 5 mcg folate; 306 mg calcium; 4 mg iron; 78 mg magnesium;

Reviews (1)

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Rating: 5 stars
09/27/2019
I love the idea of a tuna poke but am not the biggest fan of raw meat. This is the perfect alternative! Read More