This Watermelon Salad with Tofu Feta is super refreshing on a hot summer’s day. And to be honest, I even enjoy this salad in the fall and winter when it tends to be drier on the skin.
Watermelon is super hydrating and living in Colorado, we can really use adding foods that are water-rich into our diets. What really makes this dish, for me, is the addition of the tofu feta.
No-Cheese Feta? Yes, Please!
The tofu is cubed and marinated in balsamic and Italian spices, making this taste so much like herbed feta cheese. Instead of cheese, which is harmful to your health, this “cheese” is actually feeding your body with clean, protein-rich fuel along with body nourishing vitamins and minerals.
To press the tofu, use a tofu press or wrap in paper towels and place it on a plate with another plate on top. Put something heavy on top. Press for around 15 minutes while you prepare the other veggies.
Use my discount code PLANTBASEDCOOKING_10 and receive 10% off your order of The TofuBud.
I’m so excited to have a substitute for feta because there are so many ways to use it. Try adding it to Greek salad, to your roasted veggies, in your tacos or burritos.
See what other plant-based dishes you can add, too:
This recipe is much easier than some tofu feta recipes I’ve seen. No need to marinate for hours and hours, although you can. It’s just a simple marinade that really does the trick and gives a darn close approximation to real feta.
Just combine your cubed tofu and marinade made of garlic, miso, oregano, lemon juice, red wine vinegar and salt (optional) to a bowl. Cover and refrigerate to allow these flavors to meld for at least 30 minutes.
So Many Flavors Perfectly Combined
The addition of Kalamata olives in this recipe gives the watermelon salad just the kick it needs to be tangy and delish!
Although this salad uses arugula as the greens, you could use other types of greens as well such as romaine or a mixture of spinach and arugula.
The flavor contrast adds depth, even in your selection of greens. The combination of peppery arugula and sweet baby spinach compliments the sweetness of the watermelon and feta cheese flavor of the marinated tofu. It’s an absolutely delightful, versatile salad.
Also, if you love mint, you’ll really love it in this salad. Although this combination of ingredients is unusual, you won’t be disappointed by the unique and delicious flavor in this watermelon salad.
Try this Watermelon Salad Tofu Feta dish at your next BBQ!
I’d love to hear your feedback in the comments below for this Watermelon Tofu Feta Salad! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
This recipe is Plantricious Friendly because it meets the following guidelines.
The Trusted Seal for
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- *Plantricious Friendly foods may include but are not limited to condiments, fermented foods, soups, sauces, beverages, dressings, marinades, etc.
Watermelon Salad with Tofu Feta
- 1 5-6 oz bag spinach or arugula
- ½ large red onion cut into thin wedges
- ½ small watermelon cut into 1” cubes
- ½ cup slivered mint
- 3 tablespoons chopped walnuts (pistachios, or pine nuts)
- Cut the pressed tofu into squares about 1/2" size.
- Make the tofu feta marinade by combining the garlic, miso, oregano, lemon juice, red wine vinegar, and salt.
- Transfer tofu to the bowl with the marinade. Stir through to coat the tofu. Cover and refrigerate for at least 30 minutes.
- In a large bowl, add the spinach or arugula, red onion, watermelon cubes, mint, tofu feta, and nuts.
- Pour remaining marinade over and toss.