Refreshing watermelon arugula salad with marinated tofu!! A flavorful and satisfying salad, perfect for summertime.
A Mediterranean classic made vegan! This watermelon arugula salad will quickly become one of your summer favorites. It’s fresh, tangy, sweet and full of healthy ingredients.
Juicy sweet watermelon, peppery arugula and soft almost crumbly tofu bits marinated in a mixture of olive oil, vinegar, and Mediterranean herbs.
Watermelon and arugula pairs well in flavors, the tofu bits add a nice texture and elevate this salad to next-level of deliciousness!!
This watermelon arugula salad is perfect for a light lunch or as an entrée.
The marinated tofu bits make a real difference and they are very easy to make.
Starting with firm tofu, press it to drain all excess liquid and cut into cubes. I would recommend using a brand of tofu that is firm enough and can hold itself when pressing, because
In a small bowl, add olive oil, vinegar, oregano, thyme, salt, and pepper. Whisk well and add the tofu bits. Leave to marinate for at least 2 hours.
These marinated tofu bits are perfect for meal prep, you can add them in your salads, sandwiches or top your bowls. They will last for about 10 days in the fridge if well stored.
Tip: If your tofu is too soft, instead of pressing it, gently it cut into small pieces and place on a lined baking tray. Bake at 100°C for about 45 min. Keep an eye on it, you don’t want to let it brown, you just want it to dry so it can soak the marinade. Once dry, let it cool down for at least 20min before marinating.
A Mediterranean classic made vegan! This watermelon arugula salad will quickly become one of your favorites. It’s fresh, tangy, and sweet!
- 4 cups watermelon (chopped)
- 1 1/2 cups arugula (tightly packed)
- 4 mint leaves (fresh)
- 1 bloc of firm tofu (250 gr)
- 1/3 cup olive oil (extra virgin)
- 3 tbsp white vinegar
- 1 lemon juice
- 2 tsp oregano
- 2 tsp thyme
- salt (to taste)
- pepper (to taste)
Start by pressing the tofu bloc either by using a tofu press or by squeezing it between two clean plates.
Cut tofu into small bite-size pieces. In a small bowl, add olive oil, vinegar, lemon juice, herbs and spice. Using a small whisk, stir until everything is well incorporated.
Add tofu to marinade and mix gently. Place the marinated tofu in a container, close lid and leave to rest in the fridge for at least 2 hours. The longer you leave it to marinate the better it will taste.
In a big bowl, add chopped watermelon pieces, arugula. Using a fork, fish out the tofu from the marinade and add to watermelon and arugula.
Using the leftover marinade from tofu, add 1 tbsp at a time to the watermelon salad and stir. Taste for seasonings, add more marinade if needed. Garnish with fresh mint leaves and serve.
If your tofu is too soft, instead of pressing it, gently it cut into small pieces and place on a lined baking tray. Bake at 100°C for about 45 min. Keep an eye on it, you don't want to let it brown, you just want it to dry so it can soak the marinade. Once dry, let it cool down for at least 20min before marinating.
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