Watermelon salad with basil/lime dressing

Ingredients

• 8 oz (230 g) – extra frim tofu, cubed
• 8 oz (230 g) – Padrón peppers
• ca 2½ lbs (1+ kg) – seedless watermelon
• 8 oz (230 g) – rucola / arugula / rocket lettuce
• 1 cucumber (about 12 oz / 325 g), cut into thick slices and halved or quartered
• 4 oz (115 g) – sunflower sprouts
• 1 red onion, thinly sliced
• 4 oz (115 g) – Kalamata olives
• oil, for frying
• Himalayan / sea salt
• 1 cup (2.4 dl) – fresh basil (about ½ a store-bought plant)
• ¼ cup (60 ml) – olive oil
• 2 Tbsps (30 ml) – apple cider vinegar
• juice from 1 lime, approx 3 Tbsps (45 ml)
• 1 garlic clove, minced
• salt
• pepper