(MEATLESS MONDAYS/VEGAN RECIPES) Have no fear; spring is here! And so is this refreshing vegan salad recipe made with marinated tofu, watermelon, and basil. Yum! So tantalize your taste buds today with this sensational spring recipe! — Global Animal
Tofu Feta, Watermelon, and Basil Salad
Yield: 4-5 servings
18 ounces firm tofu, drained/squeezed dry
2 cups fresh watermelon, cubed
1 cup fresh basil, shredded
1-2 Tbsp nutritional yeast
2 Tbsp white miso paste
1/3 cup lemon juice
1 Tbsp seasoned rice vinegar
1-2 Tbsp olive oil
EVOO drizzle over top
Prep your tofu – drain, squeeze dry with paper towel, slice into cubes.
In a small glass, briskly stir your white miso marinade until the miso paste blends into the liquid. If you need to thin the dressing out a bit more you can either add water – or more lemon juice or vinegar. Whatever flavor you would like to lead your salad flavor profile with. I added a splash more rice vinegar to mine. But the recipe – as stated – works too. You don’t want to add too much liquid and risk “sogging” up your tofu.
In a large bowl, toss the tofu with the miso marinade. Place in fridge to chill and marinate for at least a half hour – overnight is best for optimal flavor infusion.
Toss your tofu with your diced watermelon cubes and chopped basil. Add optional spices and nooch flakes. Top with pepper and optional drizzle of olive oil. Garnish with fresh basil.
Recipe Courtesy: Kathy Patalsky
More Lunch Box Bunch: http://kblog.lunchboxbunch.com/2011/06/tofu-feta-watermelon-and-basil-salad.html