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When it comes to nutrition, both watermelon and tofu shine in their respective categories. Watermelon, with its high water content—approximately 92%—is an excellent choice for hydration, especially during hot summer months. This refreshing fruit is also rich in vitamins A and C, which are essential for maintaining healthy skin and boosting the immune system. Additionally, watermelon contains antioxidants like lycopene, which has been linked to numerous health benefits, including reduced inflammation and a lower risk of chronic diseases.

Watermelon & Tofu Salad Bowl

Beat the summer heat with a delicious Watermelon & Tofu Salad Bowl, a refreshing and nutritious option perfect for warm days. This vibrant dish combines sweet watermelon, creamy tofu, and a mix of fresh greens and vegetables for a delightful experience. It's hydrating, packed with essential nutrients, and easy to whip up. Ideal for picnics or light lunches, this salad not only pleases the palate but also supports a healthy lifestyle. Discover your new summer favorite!
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Ingredients
  

2 cups watermelon, diced into bite-sized cubes

1 block (14 oz) firm tofu, pressed and cut into 1-inch cubes

2 cups baby spinach or mixed greens for a vibrant base

1 cup cucumber, diced for a refreshing crunch

1/4 cup red onion, thinly sliced for a hint of sharpness

1/3 cup feta cheese, crumbled (optional, for a savory touch)

1/4 cup fresh mint leaves, roughly chopped for added freshness

1/4 cup balsamic glaze to enhance flavor

2 tablespoons olive oil for marinating the tofu

Salt and black pepper to taste

1 tablespoon sesame seeds (optional, for garnish)

Instructions
 

Prepare the Tofu: Start by pressing the tofu to eliminate excess moisture. Wrap the tofu block in paper towels and place a heavy pan or skillet on top for about 15 minutes. Once well-pressed, cut the tofu into cubes approximately 1 inch in size.

    Marinate the Tofu: In a mixing bowl, combine the olive oil, salt, and black pepper to create a simple marinade. Gently toss the tofu cubes in this mixture, making sure each piece is evenly coated. Allow the tofu to marinate for about 10 minutes to absorb the flavors.

      Pan-Fry the Tofu: Heat a non-stick skillet over medium-high heat. Once hot, add the marinated tofu cubes in a single layer. Cook for approximately 5-7 minutes, turning the cubes occasionally with a spatula until they are golden brown and crispy on all sides. Remove the tofu from heat and set aside to cool.

        Assemble the Salad: In a large mixing bowl, combine the diced watermelon, cucumber, baby spinach or mixed greens, thinly sliced red onion, and chopped mint leaves. Toss the ingredients gently to ensure they are well mixed.

          Incorporate the Tofu: After the tofu has cooled down, add it to the salad bowl with the other ingredients. Carefully toss everything together to combine without breaking the tofu cubes.

            Dress the Salad: Drizzle the balsamic glaze over the salad and sprinkle the crumbled feta cheese (if using) on top. Season with additional salt and black pepper to taste. Gently toss the mixture once more to ensure everything is well-coated in the dressing.

              Garnish: Finish the salad with a sprinkling of sesame seeds for a delightful crunch and visual appeal.

                Serve: Divide the salad into individual bowls or onto plates. Serve immediately to enjoy a refreshing and nutritious meal that’s perfect for any occasion.

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | Serves 4