Vegetarian Tofu Poke

Vegetarian tofu poke

The ogo, or sea moss, in this vegetarian poke makes the tofu cubes lightly fishy. A great topping for salad or eat it straight! Try adding tomatoes or shallots!


Tofu Poke

20 ozs (567g) tofu, super firm
cup (40g) scallion, chopped
2 tbsps (4g) ogo sea moss, dried
1 tsp (5g) hawaiian salt
¼ tsp (2g) red chili pepper, dried flakes
1 tbsp (17g) soy sauce
2 tsps (10g) sesame oil
1 clove (4g) garlic, finely minced
1 tbsp (8g) Sriracha hot chili sauce
1 tsp (4g) sesame seed, toasted


  1. Using a chef's knife, cut the firm tofu into bite sized cubes.
  2. Soak the ogo sea moss in warm water for 2-3 minutes, or until soft.
  3. Chop the ogo sea moss into 1/2-inch pieces.
  4. Toss all the ingredients and serve immediately.
  5. For extra flavor, allow poke to sit in the refrigerator for a couple hours before serving.
Vegetarian tofu poke ndata