Watermelon Tofu Feta Salad | Plant Based Cooking

Ingredients

• 1 5-6 oz bag spinach or arugula
• ½ large red onion (cut into thin wedges)
• ½ small watermelon (cut into 1” cubes)
• ½ cup slivered mint
• 3 tbsp chopped walnuts ((pistachios, or pine nuts))
• 1 12-14 oz firm organic tofu (drained and pressed for 30 minutes)
• 2 cloves garlic (minced)
• 1 tbsp light miso
• 1 tsp dried oregano
• 2 tbsp lemon juice (freshly squeezed )
• 1/4 cup red wine vinegar
• 1/2 tsp salt (or to taste)