This is another stove- and oven-free recipe from me today, which I hope will be helpful for some of you who are experiencing the thick of summer. Traditional poke is a Hawaiian dish of seasoned raw fish. This tofu poke is a refreshing vegan version that’s packed with flavor. That’s all thanks to savory marinated tofu, mango, sesame, and tangy pickled shallots.
I’ve actually been using the oven quite a bit… just over the past week or two I’ve made tortilla pie (following an Oh She Glows recipe), a vegan lasagna (which I mentioned in my kale, garlic scape and walnut pesto post), and baked quinoa meatballs (from the Minimalist Baker cookbook). Basically I’m stockpiling recipes that made good leftovers, because I’m in the middle of moving right now, and once I’m firmly occupying my new place, I won’t have a stove for a little while. So I want to make sure I have a big enough variety of meals in the freezer that I don’t resort to takeout every day :).
This tofu poke will also be a great option for cooking during stove-less times. For the tofu itself, all you have to do is freeze and then thaw it again, then slice it up and it’s ready to go! The only part of this tofu poke recipe that requires heat is the quick-pickled shallots, and I make mine in the microwave even when a stove is available! I know some of you do avoid microwaves and you can feel free to make the shallots on your stovetop if you like. Just add everything to a pan, bring it to a gentle boil, then turn off the heat and let the shallots continue sitting in the liquid for 10+ minutes.