Recipe by Ilene Godofsky Moreno in The Colorful Family Table
From Ilene: It was so exciting for me to discover that Baby V shares my affinity for all things sweet and savory. It may be because I was a true pregnant lady cliché, eating pickles and ice cream, or maybe it’s because she was exposed to funky flavor combinations at a very early age. Whatever the reason, she loves this salad as much as I do. With fresh summer fruit and a veganized take on savory feta cheese, this salad is bursting with flavor and it makes the perfect side dish at any picnic or barbecue.
Total time: 20 minutes (plus at least 2 hours for marinating)
Active time: 20 minutes
Makes: 4 servings
1/4 cup apple cider vinegar
Juice of 1 lemon
2 tablespoons nutritional yeast
1 tablespoon miso paste
1 tablespoon tamari
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
1 (14-ounce) package extra-firm tofu, cut into 1-inch cubes
4 cups cubed seedless watermelon
1 avocado, diced
1 cup blueberries
1/4 cup chopped fresh basil
Salt and black pepper, to taste
2 tablespoons balsamic reduction, store-bought or homemade (see note)
- To prepare the Tofu Feta, stir together the apple cider vinegar, lemon juice, nutritional yeast, miso paste, tamari, garlic powder, oregano, and pepper in a large jar or storage container. Add the tofu, cover, and shake. Let the tofu sit in the refrigerator for at least 2 hours (overnight is great) to marinate, shaking a few times throughout.
- To prepare the salad, toss the Tofu Feta, watermelon, avocado, blueberries, and basil in a large bowl. Season with salt and pepper. Drizzle the balsamic reduction on top and enjoy fresh (or store it in the refrigerator overnight and add the balsamic reduction just before serving if prepping ahead of time for a barbecue).
Note: To make balsamic reduction, bring 1 cup of balsamic vinegar to boil over medium-high heat in a small sauce pan. Turn the heat down to medium and simmer for about 15 minutes, until the vinegar reduces by half.
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