Tofu Feta + Watermelon Salad

by Kate Van Horn | July 27, 2016 5:51 pm

Feta has always been a perfect salad topping. The flavor of tofu is strong and unique and pairs well with Mediterranean flavors. When becoming dairy free, I realized quickly that I missed this cheese on Greek Salads. Luckily, a vegan alternative can be made using tofu! This tofu feta packed with plant-based protein and well flavored with herbs and miso. It makes a great accompaniment to a summer salad like this watermelon and basil salad. Below find the simple recipe for this tofu feta to keep in your fridge and up your vegan salad game.

Tofu Feta

RECIPE

  • 1 package of extra firm tofu (12 oz)

Marinade

  • 2 tbsp white miso
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 2 tbsp extra virgin olive oil
  • 4 tbsp water
  • 2 tbsp nutritional yeast
  • 1 tbsp dried parsley (optional)
  • 1 tbsp oregano (optional)
  • 1 tsp garlic powder
  • 1 tsp salt
  • black pepper to taste
  • red pepper flakes (optional)

Directions

  1. First, press the tofu. This can be done with a tofu press, but if you don’t have one, not to worry! Drain all liquid from the package of tofu.
  2. Next, wrap block of tofu with paper towels or a dishtowel entirely and set on a plate. Place something heavy on top. I use my cast iron skillet, but any pan would do.
  3. Allow tofu to sit in the fridge for at least one hour to dry. The drier the tofu, the better the feta texture.
  4. While tofu is drying, mix all ingredients for the marinade until well combined.
  5. Once dry, cut the tofu into cubes.
  6. Add tofu into a mason jar, or other container with a lid, and pour marinade over the cubes.
  7. Shake well, and place container in refrigerator for at least 2 hours for best flavor.
  8. Tofu will keep in the fridge for 4-5 days.

Watermelon, Tofu Feta & Balsamic Salad

This salad has become my absolute favorite for summer. With chilled sweet watermelon, tangy tofu feta and fragrant basil it’s fantastic served as a side or main dish.

RECIPE

  • ½ cup tofu feta, crumbled
  • ¼ cup of fresh basil, chopped
  • 2 cup fresh watermelon, cubed
  • sea salt and pepper to taste
  • 2-4 tbsp balsamic reduction

Directions

Crumble tofu feta over cubed watermelon. Top with salt, pepper and chopped basil. Lastly, drizzle with balsamic glaze or balsamic reduction.

Looking for other ways to enjoy this vegan tofu feta? Top a classic Greek salad with this flavorful dairy free substitute, or crumble over a spinach salad and add blueberries, red onion and lemon Dijon vinaigrette.

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