Watermelon Salad with Tofu Feta

This Watermelon Salad with Tofu Feta is refreshing on a hot summer’s day. To be honest, I also enjoy it in the fall and winter.

Watermelon is super hydrating, and living in Colorado, we can really benefit from adding foods that are water-rich to 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 it taste 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 it in paper towels. Place it on a plate with another plate on top, and put something heavy on top. Press for about 15 minutes while you prepare the other veggies.

One of my favorite tofu presses is 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, roasted veggies, or tacos or burritos.

See what other plant-based dishes you can add, too:

• Roasted Potato & Green Bean Salad
• BBQ Baked Beans
• Macaroni Salad
• Low-Fat Broccoli Salad

This recipe is much easier than some tofu feta recipes I’ve seen. Although you can, there is no need to marinate for hours and hours. It’s just a simple marinade that does the trick and gives a darn close approximation to real feta.

Combine your cubed tofu and marinade, which consists of garlic, miso, oregano, lemon juice, red wine vinegar, and salt (optional), in a bowl. Cover and refrigerate to allow the flavors to meld for at least 30 minutes.

So Many Flavors Perfectly Combined

Adding Kalamata olives to this recipe gives the watermelon salad just the kick it needs to be tangy and delicious!

Although this salad uses arugula as the greens, you could use other types of greens, 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 a delightful, versatile salad.

Also, if you love mint, you’ll love it in this salad. Although this combination of ingredients is unusual, you won’t be disappointed by this watermelon salad’s unique and delicious flavor.

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 in your caption, and I won’t miss it!

This recipe is Plantricious Friendly because it meets the following guidelines.

The Trusted Seal for
Plant-Based Nutrition

• 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.

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4.18 from 23 votes

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Watermelon Salad with Tofu Feta

This watermelon salad is so refreshing and the addition of the tofu feta makes it outstanding! Sweet and spicy and perfect for a crowd.

Prep Time45 minutes mins

Cook Time20 minutes mins

Total Time1 hour hr 5 minutes mins

Servings: 4 people

1/21x2x3x

Equipment

• TofuBud Press

Ingredients

• 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 tbsp chopped walnuts (pistachios, or pine nuts)

Tofu Feta

• 1 12-14 oz firm organic tofu drained and pressed for 30 minutes
• 2 cloves garlic minced
• 1 tbsp light miso
• 1 tsp dried oregano
• 2 tbsp lemon juice freshly squeezed
• 1/4 cup red wine vinegar
• 1/2 tsp salt or to taste

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Instructions

Tofu Feta

• 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.

Salad

• In a large bowl, add the spinach or arugula, red onion, watermelon cubes, mint, tofu feta, and nuts.
• Pour remaining marinade over and toss.

Notes

Salt not included

Nutrition

Nutrition Facts

Watermelon Salad with Tofu Feta

Amount per Serving

Calories

331

% Daily Value*

Fat

 

10.5

g

16

%

Saturated Fat

 

1.1

g

7

%

Sodium

 

68.3

mg

3

%

Carbohydrates

 

52

g

17

%

Fiber

 

5.8

g

24

%

Sugar

 

32.7

g

36

%

Protein

 

15.9

g

32

%

Vitamin A

 

1550

IU

31

%

Vitamin C

 

145.2

mg

176

%

Calcium

 

260

mg

26

%

Iron

 

4.9

mg

27

%

* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.

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