Watermelon Salad with Tofu "Feta"
This easy and refreshing watermelon summer salad with chunks of cucumber and vegan feta cheese is the perfect recipe to stay satisfied and hydrated in the summer heat. The sweetness of the watermelon and the saltiness of the (tofu) feta go really well together. The tofu feta is made a day in advance so that it can soak up the flavors of the marinade.
Servings: 4
Ingredients
For the salad:
- 4 cups watermelon cubed
- 1/2 cucumber
- 1/2 cup fresh basil leaves
- 1/2 red onion
- juice of 1 lemon
- 1/2 tsp salt
- 1/2 tsp cracked pepper
For the tofu feta:
- 6 oz / 180 g firm tofu
- 1/4 cup olive oil
- 1 tsp miso paste
- 1 tbsp nutritional yeast
- 1 tbsp dried oregano
- 1 tbsp apple cider vinegar
Instructions
- Begin by making the tofu feta (ideally one day or a few hours in advance). Press the liquid out of the tofu and cut it into cubes. In a jar, mix all the other tofu feta ingredients and add the tofu cubes. Shake to make sure the tofu is well coated.
- Thinly slice the red onion. Massage with lemon juice and salt. Set aside. Chop watermelon and cucumber into cubes. Chiffonade the basil by stacking the basil leaves. Roll them up tightly and cut into thin stripes.
- On a plate, arrange the watermelon and cucumber and top with the basil and the red onion with it's juice. Add the tofu feta with the oil and use it as the dressing. Enjoy!