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Watermelon Arugula Salad With Marinated Tofu
Prep Time
15 mins
 

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

Course: Salad
Cuisine: Mediterranean, Plant-based, Vegan
Servings: 4
Author: Loubna
Ingredients
  • 4 cups watermelon (chopped)
  • 1 1/2 cups arugula (tightly packed)
  • 4 mint leaves (fresh)
For the marinated tofu
  • 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)
Instructions

  1. Start by pressing the tofu bloc either by using a tofu press or by squeezing it between two clean plates.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Recipe Notes

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.