WIC Works Resource System
U.S. Department of Agriculture
Tofu plays the role of “feta cheese” in this recipe, proving that tofu can be just about anything! It adds a boost of protein while keeping this dish naturally low in fat. Have children help with crumbling the tofu into small chunks and them mixing all the ingredients together. Serve this refreshing salad as a side dish or have it as a healthy snack.
Ingredients
4 c watermelon (cubed)
2 c cucumber (cubed)
1⁄2 c red onion (sliced)
1⁄2 pk firm tofu (crumbled)
1⁄4 c basil (chopped)
2 T olive oil
1⁄2 c balsamic vinegar
Yield amount
6 ServingsPreparation time
20 minutes
Cooking time
0 minutes
Total time
20 minutes
Instructions
- Wash hands and then rinse the cucumber and melon in clean water before getting started. (Melons should always be scrubbed to get rid of anything on the surface that could be transferred to the flesh when you cut it.)
- Mix together watermelon, cucumber, red onion, crumbled tofu and basil.
- Mix together olive oil and balsamic vinegar then pour over the watermelon mixture.
Notes
Substitute feta cheese for tofu or use half tofu, half feta cheese.
Try chilling this salad in the refrigerator for 2 hours after making it. It is great served cold and will allow the tofu to absorb more flavor from the balsamic vinegar!
Equipment you’ll need:
- Knife
- Cutting board
- Measuring cups and spoons
- Large bowl
- Mixing spoon
