🟡 Watermelon & Tofu Feta Salad

Watermelon and Tofu Feta is exactly what it sounds like: a salad that’s cold, salty, and better than anything else on the picnic table this month.

Watermelon is about 92% water, making it one of the most hydrating things a person can eat when the air itself feels like it’s cooking them. Pair that hydration with a tangy, pressed tofu that does a convincing feta impression, and the result is a high-protein, low-fat staple that polarizes only the people who haven’t tried it yet. It’s hydrating, savory, and gone before the ice melts in the tea.

Make this first. The longer it marinates, the better. Overnight is ideal. While it’s doing its thing, prep the salad.

🟢 Ingredients

• 1 lb (450g) super or extra firm tofu

• 1 large lemon (or 2 small), zested and juiced, about ⅓ cup (80ml) juice

• 4 tablespoons (60ml) apple cider vinegar (or white balsamic or white wine vinegar)

• 2 tablespoons (30g) light miso paste (chickpea miso works well)

• 3 tablespoons (45ml) filtered water

• 2 tablespoons (10g) nutritional yeast

• 2 teaspoons (6g) garlic granules

• ¼ teaspoon (1.5g) salt (optional)

• ⅛ teaspoon (0.5g) red pepper flakes (optional)

• 2 basil leaves, minced

• 1 teaspoon (1g) dried oregano

🟢 Equipment

• Tofu press (or a heavy pan and a couple of cans for weights)

• Cutting board and knife

• Medium mixing bowl

• Zester or fine grater

• Citrus juicer (optional but makes life easier)

• Leakproof sealable container (a jar or lidded tub works fine)

🟢 Preparation

1. Press the tofu until well drained, then chop into ½” x ¾” (1cm x 2cm) pieces or bite-sized squares.

2. Place the tofu in a leakproof sealable container.

3. In a medium bowl, combine the lemon zest and juice, then stir in all remaining ingredients to make the marinade.

4. Pour the marinade over the tofu, seal the container, and shake to coat.

5. Refrigerate and shake occasionally to distribute the flavors. For best results, marinate overnight, though it’s perfectly enjoyable right away.

6. Serve over salad or anywhere the tangy zip of feta would go, using the marinade as a dressing. Use within 5 days.

🟢 Ingredients

• 1 batch tofu feta (recipe above)

• ½ small watermelon, chopped into bite-sized pieces, about 1.3 lbs (600g)

• 4 radishes (130g), chopped

• 1 cup (150g) cucumber, chopped

• 1 avocado, chopped (optional, for garnish)

• 1 cup (150g) jicama, chopped

• 2 green onions (50g), chopped

• Sprouts (optional)

• 1 tablespoon (15g) sunflower seeds (optional, for garnish)

• Lemon wedges (optional)

🟢 Equipment

• Large mixing bowl

• Cutting board and sharp knife

• Citrus juicer (optional)

• Serving bowl or platter

🟢 Preparation

1. Prepare the tofu feta in advance.

2. Prep all vegetables and add them to a large bowl.

3. Add the tofu feta and its marinade and gently stir to combine.

4. Fold in the chopped avocado and fresh herbs.

5. Add garnishes if desired and serve immediately.

No basil on hand? Fresh mint works as a swap, and chopped green olives or pickled jalapeños make a nice addition for a briny kick. As for jicama, canned or fresh water chestnuts provide a similar crunchy texture and a mild, neutral flavor that absorbs the dressing well, while celery is another option, adding a crisp, fibrous crunch and a clean, herbaceous note.

• Freshness is key: This salad is best enjoyed within an hour of assembly while the watermelon is still crisp. Once combined, the fruit will start to release its juices.

• Marinate longer: While 30 minutes works in a pinch, leaving the tofu in its bath overnight makes the “feta” much more zesty and savory.

• Salty contrast: Flaky sea salt at the very end elevates the sweet-salty contrast that makes this dish pop.

• Tofu texture: Using super-firm tofu means no worrying about the cubes crumbling into the watermelon.

• As a hydrating side for a backyard BBQ.

• Spoon it over a bed of baby arugula for a peppery lunch.

• Served in small cups as a refreshing summer appetizer.

• Mixed with a little cooked and cooled quinoa for a more substantial meal.

• Watermelon: Beyond being a hyper hydrating fruit, it carries more lycopene (an antioxidant) than any other fresh fruit or vegetable.

• Tofu: A versatile protein source that provides around 8 to 10 grams of complete protein per 3.5 oz (100g) serving, plus essential minerals like iron and calcium.

Watermelon and Tofu Feta is the answer to “it’s too hot to turn on the oven.” It’s simple, forgiving, and exactly what a summer plate needs to feel a little more like a celebration.

Drop your variations in the comments. Tell us if you swapped mint for basil or added a splash of balsamic.

The Trader Joe’s copycat Cowboy Caviar isn’t going anywhere. Neither should you, until you’ve made it.

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All recipes, tips, and guides are for educational purposes only. Your mileage may vary, and you’re in charge of adapting for allergies, preferences, and lifestyle. Think of this as friendly guidance from the Plant-Based Times reference desk.