Behold: A beautiful platter with grilled tofu steaks, topped with watermelon and vegan feta salad, and a balsamic drizzle. I admit I didn’t measure anything when making this recipe. Use your judgement. Some people like more or less cucumber, more or less mint, etc…
1 package extra firm high protein tofu (if not high protein, press tofu first)
Trader Joe’s Smoky BBQ Coconut Aminos (or regular Coconut Aminos)
1–3 baby cucumbers
Approximately 2–3 cups watermelon, cut into 1 inch chunks
Approximately 1/4 cup mint, washed and chopped
Approximately 1/4 cup Follow your Heart vegan feta
- Prepare tofu: Cut your Tofu into “steaks.” (See picture). Top with Coconut Aminos. Shake the bottle to top each side with the aminos.
- Spray your grill pan with non-stick spray. Heat on medium. Grill tofu until marks are seen on each side using your grill pan.
- While tofu cools make salad: Chop watermelon. Add to bowl. Chop cucumber and add to the watermelon. Add 1 baby cuc at a time and decide how much you want. Wash and chop mint. Mix gently. Again, add a little at a time and decide how much you want. Repeat with vegan feta. The Follow Your Heart brand is great because it comes already crumbled in a tub and is easy to work with.
- When ready to serve, place steaks on platter. Top with salad and drizzle with balsamic glaze.
The key to the grilled tofu is a grill pan. I also doused the tofu “steaks” in Trader Joe’s Smoky BBQ Coconut Aminos. I ordered this from Amazon because my local Trader Joe’s doesn’t carry it, although now I can’t find it there. You can also simply use regular Coconut Aminos.
- Prep Time: 15
- Cook Time: 15
- Category: Main Meal
- Method: Stovetop
- Cuisine: American
Keywords: tofu, watermelon