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Greek Watermelon Salad with Vegan Tofu "Feta" in a rectangular enamel dish

Tofu Feta Recipe + Greek Watermelon Salad

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  • Author:
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Lunch, Dinner
  • Cuisine: American


This recipe is slightly adapted from Compassionate Cuisine, written by the Catskill Animal Sanctuary’s chefs, Linda Soper-Kolton and Sara Boan.



For the Tofu Feta

  • One 1416 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


  1. 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.
  2. Meanwhile, in a large bowl, combine the miso, nutritional yeast, lemon juice, oil, vinegar, garlic, and salt and whisk until smooth.
  3. 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.
  4. 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).
  5. 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.


If you can’t find mint, use basil or parsley.


  • Serving Size: 1/6 of the recipe
  • Calories: 250
  • Fiber: 2.5 g
  • Protein: 12.4 g

Keywords: salad, watermelon, tofu, vegan feta

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