Checkerboard Cubed Watermelon Salad
This Checkerboard Cubed Watermelon Salad is a visual stunner and my new summer favorite! With marinated tofu, juicy watermelon, and crisp cucumber, it makes the perfect refreshing side dish or party centerpiece. Learn how to cube your watermelon like a pro and build a mosaic salad that tastes as good as it looks. Gluten free, dairy free, keto friendly and ready in just 20 minutes!
Servings 4 servings
Calories 299kcal
Equipment
- knife & cutting board
Ingredients
- 16 oz extra firm tofu drained, pressed and cut into 1" cubes
- 6 tbsp plain rice vinegar
- 2 tbsp nutritional yeast
- 1 tsp dried oregano
- ½ tsp garlic powder
- 1 tbsp olive oil optional
- ¼ tsp salt & pepper plus more for topping
- ½ watermelon cut into 1" cubes
- 4-6 Persian cucumbers cut into 1" cubes
- 2 tbsp high quality balsamic vinegar
- 4-6 basil leaves thinly sliced
Instructions
- Add the vinegar, yeast, oregano, garlic powder, optional olive oil and salt and pepper to a container with a lid and stir to combine, add the tofu cubes and tighten the lid. Give it a gentle shake to coat. Set aside while you prepare the watermelon and cucumber, or marinate overnight for extra flavor.
- Arrange the watermelon, cucumber, and tofu cubes (letting excess marinade drip off) in a grid pattern on a large plate or platter. Drizzle with balsamic vinegar and sprinkle with salt and pepper. Top with fresh basil.
Nutrition
Serving: 1serving | Calories: 299kcal | Carbohydrates: 50g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 81mg | Potassium: 983mg | Fiber: 4g | Sugar: 38g | Vitamin A: 3289IU | Vitamin C: 47mg | Calcium: 96mg | Iron: 3mg
