Freshly prepared tofu poke is portioned into cups for students as part of a new plant-based menu item introduced in Hawaii public school cafeterias. Photo courtesy Hawaii Department of Education

Tofu poke bowls have been introduced on Hawaii public school lunch menus as part of an effort to expand locally inspired, plant-based options for students.

The dish, prepared in school cafeterias, features tofu mixed with green onions and onions in a shoyu-based sauce with sesame oil, garlic and ginger. According to the Hawaii Department of Education, students at Kailua Elementary said they enjoyed the new option.

The department said the rollout is part of its broader farm-to-school initiative, which promotes sustainability, supports local agriculture and aims to improve student nutrition. The department is working with culinary partners to develop more menu items using Hawaii-grown ingredients, with additional dishes planned for next school year.

Public schools statewide serve more than 100,000 meals daily and continue efforts to increase the use of locally sourced produce.