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.
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.
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.
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.
And, 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
| Prep Time | 45 minutes |
| Cook Time | 20 minutes |
Servings
Serving Size |
people
1/4-1/6 of salad |
- ½ small watermelon cut into 1” cubes
- 1 bag spinach or arugula
- ½ cup slivered mint
- ½ large red onion cut into thin wedges
- 3 Tbl chopped walnuts , pistachios, or pine nuts
- 1 12-14 oz firm organic tofu drained and pressed for 30 minutes
- 2 cloves garlic minced
- 1 Tbl light miso
- 1 tsp dried oregano
- 2 Tbl lemon juice freshly squeezed
- 1/4 cup red wine vinegar
- 1/2 tsp sea salt or to taste
Ingredients
Tofu Feta
|
- Cut the 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, tofu feta and nuts.
- Pour dressing over and toss.
Salt not included
Is the tofu supposed to be warm/hot or the marinade?
Thanks for your question. That was confusing. Neither one is warm or hot. I had a more complicated recipe, but this one is simpler. After you press the tofu, you just put it into the marinade.