Watermelon Salad with Tofetta

Difficulty: Easy

Serves 4

I had never tried a watermelon salad but had some lying around and threw caution to the wind. I made this salad half expecting that it would be friggin’ gross. It was not gross, in fact it was one of the dopest salads I’ve made. If you like not-gross things then try this salad, because it’s not gross.

Note: You’ve gotta make the tofetta at least 24 hours in advance, preferably longer.

Ingredients

Tofetta

• 1 200 gram block of high protein firm tofu
• 1 cup water
• 1/2 cup white vinegar
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 teaspoon dried mixed herbs (optional)

Other Ingredients

• 1/4 of a large watermelon
• 1 bunch fresh basil
• 1 small red onion
• 3/4 cup kalamata olives
• Olive oil
• Salt and pepper to taste

Method

1. Make the tofetta by cutting the tofu into 2cmx2cm cubes and putting them into a jar. Add the remaining ingredients and shake, allow to sit in the fridge for at least 24 hours, shaking occasionally.
2. Cut the watermelon into 4cmx4cm pieces and add to a large bowl.
3. Thinly slice the fresh basil and red onion and add to the bowl also.
4. Add the olives and gently toss the salad until ingredients are evenly distributed.
5. Pour onto your serving dish before crumbling your desired amount of tofetta on top.
6. Drizzle with olive oil and add salt and pepper before serving.