Step 1

Cover 1/2 tsp. dry ogo or hijiki seaweed with water and let soak.

Step 2

Mix 2 tsp. sriracha or red chili paste with garlic and 4 TB vegan mayonnaise together in a small bowl.

Step 3

Whisk 2 TB soy sauce , 1 TB toasted sesame oil, 2 tsp. tomato paste, 1 tsp. fresh ginger juice , and 1/16 tsp. gochugaru red chili powder in a medium-sized bowl.

Step 4

Wrap tofu in a thin cloth or paper towels and press gently to remove as much water as possible.

Step 5

Dice 1 cup firm tofu in small 1/4 inch squares and stir into marinade.

Step 6

Squeeze water from soaked seaweed. Add to marinating tofu.

Step 7

Dice 1 cup avocado and mix with 2 TB green onion and 1 tsp. lemon juice in a small bowl.

Step 8

Slice 2 large dragon fruit into 1/4 inch thick slices with the skin on. Then use a 3-inch cookie cutter to trim off the edges and make perfect rounds.

Step 9

Peel and grate or spiralize 1 medium carrot.

Step 10

Have ready 1 cup cooked black rice. Lay a piece of dragonfruit on a flat cutting board. Place a food ring over the dragonfruit slice. The ring should be the same size as the slice or slightly smaller. If it's smaller, press the ring down over the dragon fruit slice and trim the excess from the outside.

Step 11

Now, for each tower, add 1/4 cup of black rice. Use a tamper or flat-bottomed glass to pack the rice evenly over the pitaya slice. Add 1/4 cup marinated tofu. Press gently. Top tofu with 1/4 cup of the avocado mixture and even top. Finally, add a second slice of dragon fruit to finish the layers.

Step 12

Leaving the ring on the tower, slide a thin wide spatula under the bottom of the poke tower. Transfer the tower to a serving plate with the spatula. Gently lift off the mold. Repeat assembly for the remaining three poke towers.

Step 13

Divide 2 cups mizuna or Asian salad greens and 2 oz. taro chips between plates and add the shredded carrot. Drizzle dragon fruit towers with sriracha mayo.

Step 14

Serve poke tower right away or chill up to one day before serving.