Ingredients
3–4 cups watermelon, cubed (choose seedless, slightly underripe)
1–2 Persian cucumbers, cubed
1 block extra firm tofu, drained, pressed, and cubed
2–3 tablespoons rice vinegar (for tofu marinade)
1 tablespoon nutritional yeast (for tofu marinade)
1 teaspoon oregano (for tofu marinade)
½ teaspoon garlic powder (for tofu marinade)
1–2 teaspoons olive oil (optional, for tofu marinade)
1–2 teaspoons balsamic vinegar (for drizzling over salad)
2–3 tablespoons fresh basil or mint, thinly sliced for garnish
Salt and pepper, to taste
Instructions
Step 1: Prepare the Tofu
Drain and press the tofu for 15–20 minutes. Cut it into 1-inch cubes. Toss in a marinade of rice vinegar, nutritional yeast, oregano, garlic powder, and optional olive oil. Let sit at least 15 minutes or refrigerate overnight for deeper flavor.
Step 2: Cube the Fruits and Vegetables
Cut the watermelon into uniform cubes. Slice the Persian cucumbers into cubes of similar size to the watermelon to maintain an even checkerboard pattern.
Step 3: Assemble the Checkerboard
On a large serving platter, alternate cubes of watermelon, cucumber, and tofu in a grid pattern. Leave small gaps between cubes to highlight the checkerboard effect.
Step 4: Garnish and Serve
Drizzle the salad with balsamic vinegar. Season with salt and pepper, then scatter fresh basil or mint on top. Serve immediately for the freshest flavor and best visual presentation.
Notes
Swap tofu with feta cheese for a sweeter, more savory twist.
Add a splash of sparkling grape juice over the salad for brightness.
Prepare cubes ahead of time, but assemble the checkerboard just before serving to keep the pattern intact.
- Prep Time: 20 mins
- Cook Time: 0 mins
Nutrition
- Serving Size: 4–6