Tofu-Feta Watermelon Salad

Oh, summer. And sadly it is coming to a close. But there is still time for this delicious summer salad.

So floating all over the internets this summer (I think it's funnier when internet is plural, don't you? Like monies), were pictures and recipes for watermelon feta salad. I love watermelon, and I really wanted to try the salad. But feta -- as a dairy product -- is a total no-go for me. And I don't get upset about that, I just move on.

Until I found Kathy's recipe for Tofu-Feta Watermelon Salad. Tofu marinated to be feta-ish! (I made up that word and it sounds a little wrong. But go with me).

Tofu-Feta Watermelon Salad
My changes to the ingredients
I left out the cayenne pepper and the nutritional yeast (I haven't started buying nutritional yeast, even though I hear it talked about in so many vegan recipes).
And in the marinade I used used rice vinegar.


Marinating the Tofu


Special Ingredient -- I had to ask for help finding this. It was in the refrigerator section.


Prepping the Salad -- Ready with the Watermelon and Basil


The Finished Product


I will definitely be making this again. And now that I've found it, miso will be a regular player in my house too.

Tofu Marinade

Sometimes I buy tofu. And then I cook it and eat it and I think... hm, I don't really like tofu. It's really just flavorless. But I know that I should marinate it or put a sauce on it or do something to make it a little more delicious. So today, even though I didn't plan well, I took the time to marinate the tofu.

First I was using extra firm tofu, so I pressed and drained it. I got out a big dinner plate and inverted a small bowl on top of it. I put the tofu on top of the bowl and then put a small plate on top of that. I put my two very heavy cookbooks on top of that (yes, it was a little precarious) and let it sit for a half hour to forty-five minutes.

While the tofu was pressing I whipped together the marinade. Then I checked the tofu and cubed it up. I dumped it in a bowl and covered it with the marinade.

I let that sit for forty-five minutes to an hour, and then I grilled the tofu.

It turned out great.

Tofu Marinade

1/4 onion, chopped

10-12 cloves of garlic, minced

2 tbs olive oil + 2 more tbs olive oil

4 tbs lemon juice

1 tsp cumin

Heat the olive oil in a saute pan over medium-low heat. Toss in the onion and garlic and cook them gently. In the meantime, squeeze the lemon juice into a deep bowl (or I just my liquid measuring cup). When the onions and garlic get soft and smell fragrant, drop in the cumin. Stir and cook for 1-2 more minutes. Then add the onions/garlic/oil mixture to the lemon juice. Add the extra olive oil and stir rapidly.

Pour the marinade over tofu and let it soak.

Tempeh and Broccoli

One of the unusual things about my restrictive diet is the recommendation to eat more tofu. Since I basically never ate tofu before, any amount is "more." And it's also an adventure to try some different things.

I have read different recipes and articles and mostly tofu is stir-fried. I have also read about this stuff called tempeh. It is fermented soybeans and some contend that it is better for you than regular tofu. I decided to try it, and I like it because it is not as mushy as tofu is.

Tempeh and Broccoli

1 block of tempeh, cubed

1 head of broccoli, chopped into florets

1 tbs oil

salt

Put a large frying pan on high heat. Get it really hot and pour in the oil. You want enough to cover the bottom of the pan.

Add the tempeh, and cook until it starts browning and getting a little crispy around the edges.

Add the broccoli. You may need to add a little more oil. Cook the broccoli until it turns bright green and even gets some darkening.

Season with salt.

You could serve this over rice or on its own.