Can’t resolve between a juicy burger or a contemporary bowl of vegan poke on a sizzling summer time day? Now you don’t should, because of this recipe from Nina Olsson’s Veggie Burger Atelier.
What you want:
For the poke sauce:
6 tablespoons plus 2 teaspoons rice vinegar
¼ cup soy sauce or tamari
2 tablespoons toasted sesame oil
2 tablespoons contemporary lime juice
½ watermelon
For the tofu:
1 block agency tofu, sliced crosswise in about ½-inch thick slices
2 tablespoons vegetable oil, for frying
Salt and freshly floor black pepper, to style
2 tablespoons soy sauce or tamari sauce
For the toppings:
2 massive avocados, minimize in rounds
1 cup plus 2 tablespoons contemporary cilantro, chopped
Pickled wakame
2 scallions, finely diced
Black sesame seeds
What you do:
1. For the poke sauce, right into a small bowl, whisk vinegar, soy sauce, sesame oil, and lime juice.
2. Minimize the watermelon into ½-inch thick slices and take away the rind. Utilizing a spherical cookie cutter about 2 inches large, minimize out 8 rounds from the slices. Rigorously place rounds in a zip-top plastic bag and add vinegar combination. Seal the bag and refrigerate to marinate for half-hour.
3. Utilizing the identical dimension cookie cutters, minimize 4 rounds from the tofu slices. Warmth a skillet to medium-high warmth and add oil. Fry the tofu on either side for 5 minutes or till golden. Season with salt and pepper to style, and drizzle with soy sauce.
4. To assemble burgers, take away watermelon rounds from fridge and drain. Layer tofu, avocado, cilantro, pickled wakame, and scallions between the watermelon rounds, and garnish with black sesame seeds.
