Watermelon Arugula Salad with Tofu Feta
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • Tofu Feta:
  • ½ Block Firm Tofu
  • ¼ Cup white wine vinegar (sub rice vinegar)
  • ¼ Cup unsweetened soy or almond milk
  • ½ TBSP lemon juice (approx. 1 large wedge)
  • 1 tsp nutritional yeast
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • 1 tsp pink Himalayan salt
  • ½ Cup grain (See notes)
  • ¼ of a Watermelon
  • 4 Cups Arugula
  • 1 Cup Cucumber (about ½ a cucumber)
  • Juice of ½ a Lemon
  • 1 handful each: fresh basil, fresh mint, fresh cilantro*
  1. Before hand: make the tofu feta by combining all the marinade ingredients in a bowl or Tupperware. Chop the tofu into cubes and marinate for 2-4 hours or overnight. Note, the vinegar will curdle the milk and form a thicker paste. This is normal and will coat the tofu.
  2. To make the salad, boil 1 cup of water. Reduce to a simmer and add your grain. Cook on low heat with the lid for 15 minutes. (If you are using farro, this takes about 30 minutes).
  3. While your grain is cooking chop up your watermelon, cucumber and herbs and mix them with the arugula. Add the lemon juice, grains and tofu feta. ( I scoop the feta out with a spoon and drain the excess marinade).
*Quinoa, millet, buckwheat, amaranth and faro or a mixture all work well. I made it them with all and it worked well! To use a mixture put a fraction of each in the pot and cook (quinoa, buckwheat, amaranth and millet all have the same cooking time so this works well).

*Herbs are a very important part of this recipe! But if you do not have all 3 on hand just use more of which ever one you have!
Recipe by Plentyfull Vegan at http://www.plentyfullvegan.com/watermelon-arugula-salad-with-tofu-feta/