Quarry Books
Watermelon Poke Burger With Tofu and Avocado
Poke-marinated watermelon make the perfect summertime buns.
July 28, 2024
Can’t decide between a juicy burger or a fresh bowl of vegan poke on a hot summer day? Now you don’t have to, thanks to this recipe from Nina Olsson’s Veggie Burger Atelier.
What you need:
For the poke sauce:
6 tablespoons plus 2 teaspoons rice vinegar
¼ cup soy sauce or tamari
2 tablespoons toasted sesame oil
2 tablespoons fresh lime juice
½ watermelon
For the tofu:
1 block firm tofu, sliced crosswise in about ½-inch thick slices
2 tablespoons vegetable oil, for frying
Salt and freshly ground black pepper, to taste
2 tablespoons soy sauce or tamari sauce
For the toppings:
2 large avocados, cut in rounds
1 cup plus 2 tablespoons fresh cilantro, chopped
Pickled wakame
2 scallions, finely diced
Black sesame seeds
What you do:
- For the poke sauce, into a small bowl, whisk vinegar, soy sauce, sesame oil, and lime juice.
- Cut the watermelon into ½-inch thick slices and remove the rind. Using a round cookie cutter about 2 inches wide, cut out 8 rounds from the slices. Carefully place rounds in a zip-top plastic bag and add vinegar mixture. Seal the bag and refrigerate to marinate 30 minutes.
- Using the same size cookie cutters, cut 4 rounds from the tofu slices. Heat a skillet to medium-high heat and add oil. Fry the tofu on both sides for five minutes or until golden. Season with salt and pepper to taste, and drizzle with soy sauce.
- To assemble burgers, remove watermelon rounds from refrigerator and drain. Layer tofu, avocado, cilantro, pickled wakame, and scallions between the watermelon rounds, and garnish with black sesame seeds.
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