Vegan Poke Nachos with Hawaiian BBQ Sauce

These vegan poke nachos with Hawaiian BBQ sauce are currently a favorite in our house. Fried wontons smothered in sweet BBQ tofu, spicy mayo, then piled high with delicious toppings like cilantro, avocado, jalapeño, and pickled red onion. YUM! Make this delicious nacho platter and share it with the people you love! 

Here’s What you Need:

• Wonton wrappers – Make sure they’re vegan. We use Nasoya. You can either fry or bake these. They both work here!
• Tofu – Extra or super firm so that you can cut it into small cubes and fry
• Spicy mayo – Super easy! Just mix together vegan mayo and Sriracha or your favorite hot sauce
• Hawaiian BBQ sauce – ketchup, brown sugar, pineapple juice, soy sauce or tamari, garlic, ginger, sesame oil, and rice wine vinegar
• Toppings – Anything you’d like. We use avocado, cilantro, jalapeño, pickled red onion, and Trader Joe’s Furikake.

Let’s Make These Vegan Poke Nachos

1. Start by pressing your tofu, if you haven’t already. I like to wrap it in a paper towel and then again in a kitchen towel. Place a 3-5 pound weighted object on top (like a cast-iron skillet or a few books) and wait at least 15 minutes for the water to drain.
2. Fry or bake your wontons. To fry, heat vegetable oil to 360°F and fry, in batches, 15 to 20 seconds on each side or until golden brown and crisp. Drain on a wire rack over paper towels. Sprinkle with salt, if desired. To bake, spray or brush each side with oil and sprinkle with salt. Bake at 400°F for about 6-8 minutes, or until golden brown and crispy.
3. Make the Hawaiian BBQ sauce by combining all ingredients in a small saucepan. Bring to a simmer and continue to cook for about 5 minutes, or until thickened, stirring often.
4. For the tofu, heat the vegetable oil in a saucepan over medium-high heat. Coat the tofu cubes in cornstarch. Add the tofu and cook for about 10-12 minutes, stirring every few minutes.
5. Add ½ cup of the Hawaiian BBQ sauce to the tofu and stir to coat.
6. Arrange the wontons on a serving platter and top with your tofu, extra Hawaiian BBQ sauce, spicy mayo, and any other toppings you’d like. We added avocado, cilantro, pickled red onion, jalapeño, and furikake.

More Recipes!

Juicy Mango and Sweet Chili Tofu Bowl

Tofu Lettuce Wraps with Thai Peanut Sauce

The Best Vegan Taco Dip Ever

There’s really no compromise when it comes to vegan cooking.  It’s better for us, for the animals, and for our environment.  So make these tasty nachos and share them with someone you love – whether they’re vegan or not! 

If you make this recipe, let me know!  Please leave a comment, rate it (once you’ve tried it), and be sure to tag me.  And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!

Lots of love, Allison