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Home » Recipe » Course » Main Dish

Vegan Watermelon Poke Bowl

Created On: August 9, 2018 | By Debbie | Leave a comment

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Vegan Watermelon Poke Bowl

If you ask me, summer meals should be quick, easy, and don’t require you to turn on your oven. This vegan watermelon poke bowl is a classic summer meal that is super simple to whip up! If you’ve never had and/or heard of a poke bowl before, it is a native Hawaiian dish that is usually served with cubed raw fish. In place of the raw fish (which is often tuna or salmon), I marinated some watermelon in a bit of soy sauce, ginger, and sesame oil. It may sound strange, but it totally works as a sushi like substitute. 🙂 Vegan Watermelon Poke Bowl 2

In each bowl, you’ve got a pile of cooked rice, crispy tofu, marinated watermelon, and chopped veggies. To make these even easier, I just bought microwave rice in a pouch from the store so it was ready in just 90 seconds. (I love to cook, but I’m all about shortcuts for quick meals like this one!) A tip for making crispy tofu is: patience. After adding to tofu to a well-oiled non-stick pan, just let it cook undisturbed fro 2-3 minutes. Turn over a piece with a fork and if the bottom is lightly browned, turn over all the pieces to cook another 2-3 minutes on the next side. Just keep repeating that process until it is golden brown on all sides. You also want to use the right kind of tofu – extra firm is best for these bowls. If you are a Chicago local, we love using Phoenix Bean tofu!

Vegan Watermelon Poke Bowl 2

Vegan Watermelon Poke Bowl

Created by: Deborah Murphy

Course Dinner, Entree
Cuisine Asian-inspired, Gluten-free, Vegan
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
4
The traditional Hawaiian poke bowl gets a vegan this with this vegan watermelon poke bowl. A simple, colorful dinner that is perfect for summer!
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Ingredients
  

  • For the Tofu:16 oz package extra firm tofu
  • 1 1/2 tablespoon oil
  • For the Watermelon:1/4 reduced sodium soy sauce
  • 1/2 tablespoon ginger paste I get it from Trader Joe's! You can also use grated fresh ginger or 1 teaspoon ginger powder
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon sesame oil
  • 1 tablespoon water
  • 2 1/2 cups watermelon cut in 1/2" cubes
  • For the Bowls: 4 servings cooked white rice cooled
  • Sliced cucumber
  • Sliced red pepper
  • Sliced carrots or make carrot ribbons!
  • Basil I used thai basil - soo good!

Instructions

  • Add oil and cubed tofu to a nonstick pan over medium-high heat. Cook tofu on each side for  2-3 minutes or until golden brown. 
  • Meanwhile, add the watermelon marinade ingredients to a mason jar and shake well to combine. Add watermelon to a small mixing bowl and pour just 3 tablespoons of the marinade over top. Toss gently to coat watermelon in the marinade and set aside. 
  • Add the rest of the marinade to the pan with the tofu and cook until it thickens and coats tofu. Turn off the heat and set aside. 
  • To assemble your bowls, divide rice between 4 bowls and evenly divide the rest of your toppings between each bowl. 

Nutrition

Serving: 1/4 recipe | Calories: 295kcal | Carbohydrates: 32g | Protein: 15g | Fat: 13g | Saturated Fat: 1.5g | Polyunsaturated Fat: 11.5g | Sodium: 585mg | Fiber: 2g | Sugar: 6.5g

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posted in: Healthy Bowls, Main Dish, Vegan

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I'm Debbie, a Registered Dietitian and the writer behind this blog where you’ll find healthy, seasonal, vegan & vegetarian recipes! I'm on a mission to inspire you to eat more plants.

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