Name: Vegan Poke Bowl with Tofu, Watermelon, and Quinoa
Prep time: 25 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 2 tablespoons soy sauce, gluten-free; 1 tablespoon sesame oil; 2 tablespoons fresh lime juice; 1 teaspoon agave syrup; 1 14-ounce package firm tofu, drained, cubed; 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; 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; 3 tablespoons reserved poke watermelon marinade; 2 tablespoons reserved tofu marinade; 1 tablespoon sesame oil

Description

Create your own vegan poke bowl recipe with delicious, juicy, pink cubes of watermelon, marinated tofu, quinoa, and crunchy veggies.

Ingredients

Scale

Marinated Tofu:

2 tablespoons soy sauce, gluten-free
1 tablespoon sesame oil
2 tablespoons fresh lime juice
1 teaspoon agave syrup
1 14-ounce package firm tofu, drained, cubed

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

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Instructions

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.
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.
While tofu and watermelon are marinating, prepare salad ingredients.
When tofu and watermelon are done marinating, remove from marinate, reserving liquid.
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.
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.
Serve immediately.

Prep Time: 25 minutes
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