Vegan Poke Bowl
Ingredients
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
Instructions
- Prepare the marinated tofu by mixing soy sauce, sesame oil, lime juice, and agave syrup in a dish. Add tofu cubes, mix gently, cover, and chill for about 1 hour.
- Prepare the poke watermelon by mixing lime juice, agave syrup, soy sauce, sriracha sauce, ginger, and jalapeno in a dish. Add watermelon cubes, mix gently, cover, and chill for about 1 hour.
- While marinating, prepare the salad ingredients.
- After marinating, remove tofu and watermelon from their marinades, reserving the liquids.
- Make the vinaigrette by whisking together the reserved poke watermelon marinade, reserved tofu marinade, and sesame oil.
- Assemble each bowl by lining with salad greens, adding poke watermelon, tofu, quinoa, radish, and bell pepper. Drizzle with vinaigrette and sprinkle with green onions, mint, and cilantro.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
320
Total fat
13g
Total carbohydrates
41g
Total protein
14g
Sodium
368mg
Cholesterol
0mg
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