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This recipe is slightly adapted from Compassionate Cuisine, written by the Catskill Animal Sanctuary’s chefs, Linda Soper-Kolton and Sara Boan.
Scale
Ingredients
For the Tofu Feta
- One 14–16 ounce package of extra-firm tofu
- 3 tablespoons white miso
- 3 tablespoons nutritional yeast
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
For the Salad
- 3 heaping cups of cubed 1-inch-piece seedless watermelon
- 2 cups cherry tomatoes, halved
- 1 medium cucumber, peeled, halved lengthwise, seeded, and sliced into half-moons
- 1/2 small red onion, halved and thinly sliced
- 1/2 cup fresh mint leaves, roughly chopped (See Note)
- 1/3 cup pitted kalamata olives, roughly chopped
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Start by pressing the tofu. Drain the tofu and squeeze out some of the water with your hands. Place the tofu on a plate then top with another plate or cutting board and weigh it down with something heavy like a couple of cans, to squeeze as much water out of the tofu as possible. Let stand for 15 to 30 minutes, periodically draining off the excess water.
- Meanwhile, in a large bowl, combine the miso, nutritional yeast, lemon juice, oil, vinegar, garlic, and salt and whisk until smooth.
- Undo the tofu contraption and cut it into small cubes. Add to the marinade and gently toss to coat. Let stand for at least 1 hour, or up to overnight in the fridge.
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Arrange the tofu in a single layer and bake until golden brown, 25 to 30 minutes. Cool completely. (At this point, the tofu may be refrigerated for up to 2 days).
- To assemble the salad, combine all the ingredients and the cooled tofu feta in a large bowl and toss to combine. Taste and adjust the seasonings if needed. Serve immediately.
Notes
If you can’t find mint, use basil or parsley.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 250
- Fiber: 2.5 g
- Protein: 12.4 g
Keywords: salad, watermelon, tofu, vegan feta
