Vegan Caprese Salad
5 ounces medium firm or firm tofu, cubed
2 tbsp fresh lemon juice
2 cups cherry tomatoes, halved
1 cup watermelon, diced to 1 inch or smaller
1/4 purple onion, diced or sliced thinly
1/2 cup arugula leaves
2 tbsp fresh chopped basil or mint
1 tbsp balsamic vinegar
4 tbsp cold pressed, extra virgin olive oil
1/4 tsp salt
1/4 tsp black pepper
Press the tofu between a few layers of paper towel, then place in a dish. Pour the lemon juice over top and marinate for at least 15 minutes. Wash and halved the tomatoes, chop the watermelon, onion, and basil leaves. In a separate bowl, pour the balsamic vinegar and olive oil together and whisk in the salt and pepper.
Once the tofu has been marinated 15 minutes, cut into 1/2 inch cubes or 1/2 inch "slabs" depending on how you will plate the salad. Mix in a large bowl with the tomatoes, watermelon, basil, arugula, and finally pour over the vinegar-olive oil dressing. Serve cold.