Watermelon and Tofu Feta Salad
Yields: 6-8 servings
From The Hodo Kitchen & Bitter Sweet Blog
Photo Credit & Styling: Bitter Sweet Blog
Watermelon, feta, and mint make a classic warm weather salad! Make this summery crowd pleaser using Hannah Kaminsky’s easy Feta Recipe using Hodo Extra Firm Tofu. Perfect for your next outdoor get-together!
Ingredients
Tofu Feta
1 (10oz) package Hodo Extra Firm Tofu, crumbled Locate Product
3 tablespoons chickpea miso or white miso paste
3 tablespoons lemon juice
3 tablespoons rice vinegar
3/4 teaspoon onion powder
1/2 teaspoon salt
1/3 – 1/2 cup water
1 teaspoon dried thyme (optional)
1 teaspoon dried oregano (optional)
1 teaspoon dried basil (optional)
1/4 teaspoon crushed red pepper flakes (optional)
Watermelon Salad
3 pounds cubed watermelon
3 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1/2 cup Kalamata olives, pitted and sliced
1/4 red onion, thinly sliced
1/2 cup fresh mint leaves
Salt and pepper, to taste
Instructions
To make the tofu feta, place the miso, lemon juice, rice vinegar, onion powder, salt, and 1/3 cup water in a glass jar. For the herbed version, add in the dried thyme, oregano, basil, and red pepper flakes. Add Hodo Extra Firm Tofu, pressing it in gently to submerge. If needed, pour in more water to cover. Seal the jar and shake well to combine. Store in the fridge for at least 24 hours before using, and up to 2 weeks. (Hint: the longer you leave it, the crumbly it gets.)
When ready to serve, place the cubed watermelon on a serving platter or in a large bowl. Drizzle with red wine vinegar and olive oil. Top with olives, red onion, fresh mint, and about 1/2 cup of the marinated tofu feta. Season with salt and pepper, to taste.
Watermelon and Tofu Feta Salad
Ingredients
- 1 (10oz) package Hodo Extra Firm Tofu, diced LOCATE PRODUCT
- 3 tablespoons chickpea miso or white miso paste
- 3 tablespoons lemon juice
- 3 tablespoons rice vinegar
- 3/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/3 – 1/2 cup water
- 1 teaspoon dried thyme (optional)
- 1 teaspoon dried oregano (optional)
- 1 teaspoon dried basil (optional)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 3 pounds cubed watermelon
- 3 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 red onion, thinly sliced
- 1/2 cup fresh mint leaves
- Salt and pepper, to taste
Instructions
- To make the tofu feta, place the miso, lemon juice, rice vinegar, onion powder, salt, and 1/3 cup water in a glass jar. For the herbed version, add in the dried thyme, oregano, basil, and red pepper flakes. Add HODO EXTRA FIRM TOFU, pressing it in gently to submerge. If needed, pour in more water to cover. Seal the jar and shake well to combine. Store in the fridge for at least 24 hours before using, and up to 2 weeks. (Hint: the longer you leave it, the crumbly it gets.)
- When ready to serve, place the cubed watermelon on a serving platter or in a large bowl. Drizzle with red wine vinegar and olive oil. Top with olives, red onion, fresh mint, and about 1/2 cup of the marinated tofu feta. Season with salt and pepper, to taste.
