Prep time: 10 min Cooking time:15 min Total time: 25 min
4 servings
Ingredients 1 block firm tofu, cubed
1 teaspoon kosher salt 2 cups cherry tomatoes, halved
3 mini Persian cucumbers, sliced into large rounds 2 cups watermelon, cubed 1/4 cup basil leaves 1/4 cup balsamic vinegar
1/3 cup olive oil
1 teaspoon lemon juice
Salt and pepper to taste
Step 1 Preheat air fryer or oven to 400F. Toss tofu with vegetable oil and 1 tsp salt then spread out evenly on an aluminum foil-lined baking sheet. Bake for 10-12 minutes or until tofu is golden brown and crispy. Set aside to cool. Step 2 Combine cherry tomatoes and cucumber in a large colander and sprinkle with kosher salt. Toss to incorporate then set aside in the sink or over a bowl for 30 minutes to allow some of the liquid to drain. Step 3 While your tomatoes and cucumbers are draining, make the dressing. In a small bowl, add balsamic vinegar, olive oil, and lemon juice. Whisk very lightly to combine, but not so much that the dressing emulsifies. Season to taste with salt and pepper and set aside. Step 4 To serve, add tofu, tomatoes, cucumbers, and watermelon to a large bowl and toss. Season to taste with salt and pepper. Add basil and carefully toss so as not to bruise the herbs. Spoon onto a plate and drizzle with dressing (the dressing will look broken, but that's ok!).
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