Soak the seaweed in room temperature water for 5 minutes. Drain and then roughly chop.
Heat a large skillet on medium high. Drizzle with olive oil and add the tofu cubes, season with salt and pepper and drizzle the tops of the tofu with a bit more oil. Cook the tofu until lightly golden, about 2-3 minutes, and then flip and cook the other sides until golden all over. Transfer the tofu to a large bowl.
To the same skillet on medium high heat, add another drizzle of oil and then the mushrooms. Season with salt and pepper and cook, tossing often, until golden, 4-5 minutes. Transfer to the same bowl as the tofu.
To the tofu and mushrooms, add the seaweed, shallot, sesame oil and shoyu, tamari or soy sauce. Toss to combine and them allow to sit for 10 minutes.
When ready to eat, top with scallions. This tofu poke can be eaten as is, or served with rice.