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
Method
- 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 1servingCalories 299kcalCarbohydrates 50gProtein 14gFat 7gSaturated Fat 1gPolyunsaturated Fat 2gMonounsaturated Fat 3gSodium 81mgPotassium 983mgFiber 4gSugar 38gVitamin A 3289IUVitamin C 47mgCalcium 96mgIron 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
