On Saturday, learn about plant-based eating and a healthful, sustainable lifestyle at the third annual VegFest Oahu event, chock full of vegan food, cooking demos, speakers and entertainment. The free event runs noon to 5:30 p.m. at the Frank Fasi Civic Grounds near Honolulu Hale.
Food vendors include Peace Cafe, Juicy Brew, Ulu Mana, Umeke Market, Himalayan Kitchen, Counter Culture Organic Farm, Kokua Market, Down to Earth and much more.
Cooking demos from Kaiser Permanente, Umeke Market, Yogarden, Down to Earth and “Vegan Diet Guy” William diGiorgio will cover ono dishes such as tofu scramble, vegan falafel, spinach luau, zucchini oatmeal patties and ulu gratin.
Speakers will discuss topics such as “eating a rainbow,” how diet can impact disease and the planet, and youth perspectives on a vegan lifestyle.
For a complete schedule of events visit vegfestoahu.com.
Down to Earth will share this poke dish, a tofu version of the classic Hawaiian recipe with a creamy, spicy appeal.
SPICY TOFU POKE
By Down to Earth
- 1 (10-ounce) package extra-firm tofu, drained and patted dry
- 3/4 cup vegan mayonnaise
- 3 tablespoons chili sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon soy sauce or tamari
- Squeeze of lime juice
- 2 tablespoons sesame seeds
- 1 tablespoon gomasio (ground sesame seed salt)
Cut tofu into small bite-size cubes and set aside.
In a separate mixing bowl, whisk mayonnaise, chili sauce, sesame oil, soy sauce and lime juice.
Add tofu and toss until well combined. Chill 30-60 minutes before serving. Will keep in the refrigerator 2-3 days.
Serve sprinkled with sesame seeds and gomasio. Makes 2 cups.
Nutritional information unavailable.
