Sweet watermelon paired with salty tofu "feta" - the perfect combo! Super easy and simple; I love this summertime appetizer.
1small watermeloncut into 1-inch cubes
Tofu "feta" cheeserecipe below
Fresh mint for garnishif desired
114-ounce package of extra firm tofu, pressed for 30-60 minutes, cut into approx. 3/4-inch cubes
1/4cupapple cider vinegar
2tablespoonsfreshly squeezed lemon juicefrom about 1 lemon
2tablespoonsextra virgin olive oil
1tablespoonfresh oreganoor 1 teaspoon dried
1/4teaspoonfreshly ground black pepper
To press the water out of the tofu, place the tofu between two kitchen towels or several layers of paper towels. Set on a plate and place something heavy on top - three or four books, or, if you're in kitchen reno mode like me, a couple of granite countertop samples (they work perfectly!). Let sit for 30 minutes to an hour.
Cut tofu into approximately 3/4-inch cubes. Pile the cubes in a 24-ounce mason jar or another container that has an airtight lid.
Make the marinade. To a medium bowl, add the vinegar, lemon juice, miso, olive oil, nutritional yeast, oregano, salt, pepper, and 1/3 cup water. Whisk well until thoroughly combined.
Pour the marinade over the tofu. If there's still a bit of room in the jar, add the rest of the water. Seal jar and give it a gentle shake to make sure the marinade has covered all of the tofu.
Refrigerate for 4 hours, up to 3 days.
To make the skewers, press a cube of tofu feta and then watermelon onto a skewer. Set on a platter and garnish with bits of fresh mint, if desired.