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Vegan Watermelon Poke Quinoa Tofu Bowl

Sharon Palmer

Poke bowls, a Hawaiian-inspired dish featuring raw fish, with fresh, crisp additions and rice, is a hot trend. But did you know that you can skip the fish and make a completely plant-based version of “poke”, starring pink cubes of watermelon? Yes! In this fresh and light recipe, marinated tofu cubes, ginger-spiced watermelon cubes, quinoa, and fresh veggies come together to create a gluten-free, delicious, and healthful plant-based bowl. This flavor-packed Vegan Watermelon Poke Quinoa Tofu Bowl, packed with protein, fiber, vitamins, and minerals, is great for a healthy, satisfying meal, meal prep, and even entertaining. Just create all of the components—poke watermelon, marinated tofu, cooked quinoa, veggie toppings, and vinaigrette—then let everyone create their own bowl the way the like it.

Vegan Watermelon Poke Quinoa Tofu Bowl

Vegan Watermelon Poke Quinoa Tofu Bowl

Vegan Watermelon Poke Quinoa Tofu Bowl

Vegan Watermelon Poke Quinoa Tofu Bowl

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Vegan Watermelon Poke Quinoa Tofu Bowl


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 25 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

Create your own plant-based, gluten-free “poke” bowl—minus the fish—with juicy, pink cubes of watermelon, marinated tofu, quinoa, and crunchy veggies.


Scale

Ingredients

Marinated Tofu:

Poke Watermelon:

  • 2 tablespoons lime juice
  • 1 teaspoon agave syrup
  • 1 teaspoon rice vinegar
  • 1 teaspoon soy sauce, gluten-free
  • 1 teaspoon sriracha sauce
  • 1 teaspoon fresh grated ginger
  • ½ small jalapeno, finely diced
  • 4 cups cubed fresh watermelon

Salad:

  • 2 cups cooked quinoa, chilled
  • 4 cups salad greens, chopped
  • 4 radishes, finely sliced
  • 1 bell pepper, thinly sliced
  • 2 green onions, sliced
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh mint

Poke Vinaigrette:

  • 3 tablespoons reserved poke watermelon marinade
  • 2 tablespoons reserved tofu marinade
  • 1 tablespoon sesame oil

Instructions

  1. Make marinated tofu by adding soy sauce, sesame oil, lemon juice, and agave syrup to the bottom of a 2-cup flat dish. Mix to combine. Add cubes of tofu, mix gently, cover, and chill for about 1 hour, turning tofu to marinate evenly once during this period.
  2. Make poke watermelon by adding lime juice, agave syrup, soy sauce, sriracha sauce, ginger, and jalapeno into the bottom of a one-quart, flat dish. Mix well to combine. Add watermelon cubes, mix gently, cover, and chill for about 1 hour, turning watermelon to marinate evenly once during this period.
  3. While tofu and watermelon are marinating, prepare salad ingredients.
  4. When tofu and watermelon are done marinating, remove from marinate, reserving liquid.
  5. Make a vinaigrette by whisking together 3 tablespoons reserved poke watermelon marinade, 2 tablespoons reserved tofu marinade, and 1 tablespoon sesame oil together in a small dish.
  6. Assemble each of 4 bowls as follows:
    • Line each bowl with 1 cup lettuce
    • Arrange 1 cup of the drained poke watermelon
    • Arrange ¼ of the drained tofu
    • Arrange ½ cup cooked, chilled quinoa
    • Arrange 1 sliced radish
    • Arrange ¼ of the sliced bell pepper
    • Drizzle 1 ½ tablespoons vinaigrette over the top of each bowl.
    • Sprinkle with ¼ of the green onions, mint, and cilantro.
  7. Serve immediately.
  • Category: Entree
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 14 g
  • Sodium: 368 mg
  • Fat: 13 g
  • Saturated Fat: 2 g
  • Carbohydrates: 41 g
  • Fiber: 6 g
  • Protein: 14 g

Keywords: vegan poke bowl, healthy poke bowl, easy poke bowl, vegetarian poke bowl

For other plant-based bowls, check out:

Chipotle Tomato Rice Power Bowl
Kimchi Veggie Udon Noodle Bowl
Thai Tofu Veggie Noodle Bowl

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