Salad with Watermelon, Basil and Tofu Feta
Gang/Type: Salad
Ergibt/Yield: 2 Portions
For the tofu feta:
  • 200 g (7 oz) firm Tofu
  • 2 tbs lemon juice
  • 2 tbs herb vinegar
  • 2 tbs water
  • 2 tbs olive oil
  • 1 tbs basil, chopped
  • 1 tbs parsley, chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp oregano, dried
  • 1/4 tsp chili flakes
  • 1 small garlic clove, crushed
For the salad:
  • 500 g (18 oz) watermelon
  • 250 g (9 oz) tomatoes
  • 1/2 bunch basil
  • salt
  • pepper
  • 1 tbs olive oil
  • 2 tbs Crema di Balsamico
  • 1/2 loaf baguette
  1. To press the tofu place it between two folded kitchen towels, weight down with a couple of heavy books for about 30 minutes. Combine all ingredients for the tofu feta in a jar. Cube the pressed tofu and toss in the marinade. Jiggle to cover all tofu cubes and let it marinate for at least 2 hours, better overnight.
  2. Cube the watermelon and tomatoes, chop the basil. Combine all ingredients for the salad and add some tofu feta and a little of its dressing. Season to taste with salt and pepper.
  3. Arrange on plates or in bowls, sprinkle with balsamic cream and serve with fresh baguette.
Recipe by Blueberry Vegan at