Poke is a beloved Hawaiian dish made with raw fish – to be precise, sashimi-grade ahi tuna. Our vegan spin on traditional poke uses ruby-red beets to give tofu a lovely pink “ahi” color. Beets are an excellent source of a type of phytonutrient called betalains, which have an antioxidant and anti-inflammatory effect. The shorter cooking time of the beets in this recipe helps preserve these colorful phytonutrients, which are vulnerable to heat. Beets are also an excellent source of folate and a number of essential minerals, including manganese, potassium, and magnesium.
Original recipe appears on the Ornish Kitchen https://www.ornish.com/spectrum-recipes/tofu-poke/ and was developed in collaboration with Island Heart Care.