Watermelon and Tofu Feta Cube Salad (Vegan)
This Watermelon and Tofu Feta Cube Salad is a fun plant-based spin on the hottest salad to make this summer. It’s fresh, quick and easy to make and is a great source of protein, fibre and is super hydrating, too.
This salad is so fun to make and it’s also very impressive to serve while being maybe the easiest salad to make. The only thing is to make sure you chop the watermelon and the tofu feta into similar sized cubes, otherwise the effect won’t be quite as impressive. Instead of feta cheese, this recipe makes tofu feta using firm tofu and a quick tangy herby marinade that makes it tastes so good. Then drizzle over the fresh zingy dressing and this is ready to go. It’s ideal to make for parties and gatherings this summer.
Why will I love this?
This salad is so good:
- Fresh, vibrant and refreshing
- Cooling and summery
- A fun vegan spin on the trending salad
- Naturally plant-based, egg-free and dairy-free
- Gluten-free and nut-free
- Everyone will love it
- Looks really impressive
- Easy to make in a few steps
- Tossed in a simple vinaigrette
- Great as an appetiser or sharing board
- Bring to parties or BBQs
- Can be made ahead of time
- Great for friends and family
- Naturally high in protein and fibre
- Hydrating
- Use the tofu feta for other salads and more
If you already love the sound of this salad, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the tofu feta:
- Firm tofu: this is also known as super firm tofu but it’s not extra-firm tofu, which I find too firm for this recipe.
- Warm water and miso paste: this adds umami richness to the tofu. White miso is best for the overall colour and slightly milder flavour.
- Extra virgin olive oil: the better the quality, the better the flavour.
- Apple cider vinegar: I use the Bragg Apple Cider Vinegar with the Mother which is my go-to for salads and dressings as it’s such high quality and adds a lovely zingy flavour.
- Lemon: for freshness.
- Nutritional yeast: this adds the cheesiness.
- Dried oregano: for the herby mediterranean vibes.
- Garlic powder: for lots of flavour.
- Salt and pepper: to season.
And for the dressing and salad:
- Watermelon: make sure it’s ripe and juicy.
- Extra virgin olive oil
- Apple cider vinegar
- Maple syrup: to balance out the tang. You can also use honey or agave syrup.
- Dijon mustard: to add tang.
- Lemon
- Fresh mint: to serve on top.
Is this gluten-free and nut-free?
This is naturally gluten-free and nut-free.
How do I make this?
This is ready in a few steps:
- Slice the tofu into cubes: about 2-cm.
- Whisk the marinade ingredients: until smooth.
- Add the tofu to the marinade: and gently toss and leave to infuse.
- Chop the watermelon into the same sized cubes: and 2-cm.
- Make the dressing: by adding the ingredients to a jar and shaking.
- Arrange the tofu feta and watermelon on a board or tray: alternating them like a chessboard.
- Drizzle over the dressing: and garnish with fresh mint.
How long will it last?
This will keep well but it’s best to keep the tofu feta and watermelon cubes separate until the day of serving. They will keep for 2-3 days in the fridge in sealed containers.
What other recipes can I try?
For more summery ideas:
- Chickpea Tuna Sushi Rolls
- Mediterranean Rice Bowls
- Miso Tofu Smashed Cucumber Tahini Noodles
- Tofu Cream Cheese Tomato Toasts
- Sticky Tofu Halloumi Orzo Pasta Salad
Watermelon and Tofu Feta Cube Salad (Vegan)
This Watermelon and Tofu Feta Cube Salad is a fun plant-based spin on the hottest salad to make this summer. It’s fresh, quick and easy to make and is a great source of protein, fibre and is super hydrating, too.
Ingredients
For the Tofu Feta:
- 300g firm tofu, cubed
- 2 tbsp warm water
- 1 tsp white miso paste
- 2 tbsp extra virgin olive oil
- 1 tbsp Bragg Apple Cider Vinegar with the Mother
- ½ lemon, juiced
- 1 tbsp nutritional yeast
- 1 tsp dried oregano
- ½ tsp garlic powder
- Salt and black pepper
For the Dressing:
- 2 tbsp extra-virgin olive oil
- 1 tbsp Bragg Apple Cider Vinegar with the Mother
- 1 tsp maple syrup
- 1 tsp Dijon mustard
- ½ lemon, juiced
For the Salad:
- ½ watermelon, cubed
- Fresh mint
Instructions
- Start with the tofu. Pat the tofu dry and cut into cubes about 2-cm in size. For the marinade, whisk the water and miso until dissolved and pour into a shallow dish. Add in the extra virgin olive oil, Bragg Apple Cider Vinegar with the Mother, lemon juice, nutritional yeast, oregano, garlic and season with salt and pepper. Whisk to combine.
- Place the tofu cubes into the marinade and gently flip them all over so they are evenly coated. You can now cover and leave this for 20 minutes or up to 2 hours to marinade in the fridge. This will keep for 2-3 days in the fridge.
- For the dressing, add all of the ingredients to a small jar and season with salt and pepper. Place a lid on and shake to emulsify.
- Cut up the watermelon also into 2-cm cubes.
- To plate up, arrange the tofu feta and watermelon cubes on a plate or tray, alternating between tofu feta and watermelon to make a square.
- Place some mint leaves on top and pour over the dressing.
Enjoy straight away or keep covered in the fridge for a few hours.
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Stay in touch
I look forward to hearing what you think of this Watermelon and Tofu Feta Cube Salad so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With watermelon love x
p.s. this recipe was first made with Bragg Apple Cider Vinegar, who I love and use all of the time. This blog post is not sponsored.
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