A Mediterranean classic made vegan! This watermelon arugula salad will quickly become one of your favorites. It’s fresh, tangy, and sweet!
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.