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Poke, pronounced po-kay, is a traditional Hawaiian appetizer made of marinated tuna or other fish with a few slivers of green onion and chiles for flavor and garnish. Our vegan version piles a mountain of veggies into the bowl and includes well-marinated tofu in place of the fish. This recipe is ultra convenient for a party host because most of the prep happens the day before entertaining.
HAWAIIAN POKE GOES VEGGIE
Yield: 4 servings
1 pound (453g) extra firm tofu, pressed and cut into 1/2-inch cubes
1/2 cup (120 ml) lemon or lime juice
2 to 3 tablespoons Tamari or soy sauce
1/2 to 1 teaspoon sweet paprika
1 cup (240 ml) finely chopped kale
1 cup (240 ml) cherry or grape tomatoes, halved
1 green onion, chopped
1/2 small purple onion, thinly sliced into half moons
1/4 cup (60 ml) macadamias
2 garlic cloves, minced
1/2 to 1 jalapeno, minced
1/2-inch piece ginger, peeled and minced
1 tablespoon sesame seeds
1 tablespoons sesame oil
Salt and pepper to taste
1 tablespoon black sesame seeds, for garnish
1 tablespoon white sesame seeds, for garnish
- Combine the tofu, lemon juice, Tamari, and paprika in a medium bowl and mix well. Cover and refrigerate overnight, mixing occasionally.
- In a large bowl combine the kale, tomatoes, green onion, sliced onion, macadamias, garlic, jalapeno, ginger, and sesame seeds. Cover and refrigerate overnight.
- Two to three hours before serving, add the sesame oil, along with the marinated tofu and the marinade to the large bowl. Mix well to distribute flavors evenly. Then add salt and pepper to taste. Transfer the salad to an attractive serving bowl or platter and garnish with the black and white sesame seeds.
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