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Vegan Watermelon Poke Bowl 2
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Vegan Watermelon Poke Bowl

The traditional Hawaiian poke bowl gets a vegan this with this vegan watermelon poke bowl. A simple, colorful dinner that is perfect for summer!
Prep Time15 minutes
Cook Time15 minutes
Course: Dinner, Entree
Cuisine: Asian-inspired, Gluten-free, Vegan
Servings: 4
Calories: 295kcal


  • 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!


  • 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. 


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