Watermelon Salad with Tofu Feta

Easy summer salad using tofu to make a feta style “cheese” with fresh watermelon and spinach.
Prep Time 30 minutes
Marinate 1 hour
Course Salad
Cuisine American
Servings 1



  • 5-6 oz Spinach and/or arugula
  • ½ red onion cut into thin wedges
  • ½ watermelon cut into 1" cubes
  • ½ cup mint slivered
  • 3 tbsp pumpkin seeds

Tofu Feta

  • 12-14 oz organic tofu drained
  • 2 garlic cloves minced
  • 1 tbsp light miso
  • 1 tsp dried oregano
  • 3 tbsp lemon juice
  • cup red wine vinegar
  • ½ tsp salt


  • Press the tofu for about 30 minutes and then cut into ½" cubes
    12-14 oz organic tofu
  • Make the feta marinade by whisking together the garlic, miso, oregano, lemon juice, vinegar, and salt
    2 garlic cloves, 1 tbsp light miso, 1 tsp dried oregano, 3 tbsp lemon juice, ⅓ cup red wine vinegar, ½ tsp salt
  • Add the tofu to the marinade, toss to coat and refrigerate for at least an hour
  • Once the tofu feta is ready, add all the ingredients together in a large salad bowl. Pour remaining marinade over and toss to combine.
    5-6 oz Spinach and/or arugula, ½ watermelon, ½ cup mint, 3 tbsp pumpkin seeds, ½ red onion
Keyword Recipe of the Week
Author: Zack

Pharmacist, tech guy, pianist, lover of beer, gamer, beach bum. Probably missed something. Just assume I'm into a little bit of everything.

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