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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




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

3 cups
262 calories; protein 15.9g; carbohydrates 19.2g; dietary fiber 5.4g; sugars 8.5g; fat 15.5g; saturated fat 2.4g; vitamin a iu 10533.1IU; vitamin c 30.5mg; folate 5.4mcg; calcium 305.6mg; iron 3.9mg; magnesium 78.2mg; potassium 601.2mg; sodium 800.3mg.

2 1/2 vegetable, 1 medium-fat meat, 2 fat