YOUR SOLIN GENERATED RECIPE
Watermelon Feta Salad with Basil Tofu
Pan-seared tofu cubes tossed with juicy watermelon and salty feta, finished with a bright lime-basil dressing for a refreshing crunch.
INGREDIENTS
6 oz extra firm tofu
0.5 oz feta cheese
2 cup watermelon
0.5 tbsp hemp hearts
0.25 cup fresh basil
0.25 tsp extra virgin olive oil
1 tbsp lime juice
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Wrap the extra firm tofu in a clean kitchen towel and place a heavy skillet on top for 15 minutes to press out excess moisture.
Cut the pressed tofu into 1-inch cubes and season lightly with a pinch of the sea salt.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat and sear the tofu cubes for 8-10 minutes, turning occasionally until golden brown on all sides.
While the tofu cools slightly, dice the fresh watermelon into 1-inch cubes, ensuring any large seeds are removed.
In a large mixing bowl, combine the seared tofu, watermelon cubes, crumbled feta cheese, and torn fresh basil leaves.
Drizzle the lime juice over the salad and sprinkle with hemp hearts, the remaining sea salt, and black pepper.
Gently toss the ingredients together to combine without breaking the watermelon or tofu, and serve immediately while the tofu is still warm.