Cooling Watermelon, Tofu & Mint Salad

Cooling Watermelon, Tofu and Mint Salad

It’s getting HOT over here!

I realise that most of you don’t need cooling down, but we do. Its baking in our little place in the coconut grove, Goa. This is the most cooling and simple salad I could think of with the added benefits of tasting very awesome and also bags of sparkling nutrition.

We don’t have a kitchen so we’re loving playing with salads, of the fruity sweet variety and killer savoury ones normally with tahini dressing. We’ve a great supply of locally made tahini and tofu, it’s making us very happy. It’s been about a year since I’ve enjoyed one of my favourite things, tahini I could eat on anything and everything.  I love the creamy flavour and it’s of course, one of the best sources of calcium around.

Whilst taking these pictures we had to fend of Indra the local alpha bull geezer, a speckled massive creature with impressive horns. He’s a bit of a punk and loves nibbling things when we sit near the edge of our terrace. His tongue is outrageously long, something like a mighty iguana. Especially good at hoovering up stray bananas.  Cheeky chap, but we’ve a soft spot from his brusque greediness. He eats all of our peelings and I think looks a little happier afterwards. Other animals hanging around the coconut grove today are large woodpeckers, egrets, a family of buffalos, stripy chipmunks, a pack of semi-feral yet friendly mongrels, wild peacocks at dawn, fish eagles, many funky lizards, a praying mantis and probably loads of other amazing little things. Mosquitos, some. Families of geckos, yes. Anyway, we’re a food blog right!…….

If you’re in northern Europe, maybe save this one until summer hits (or turn the heating right up!) If you’re in more southern climes, this one is a light and cooling lunch for two that also looks a bit sexy.

Recipe Notes

The chillies are a great little kick, but optional.

The tofu quality is important when being eaten cool like this. See if you can get some good stuff, the tofu here is rich and creamy, slightly crumbly like feta. Perfect for salads. Add a squeeze of lemon, a little salt and come nooch (nutritional yeast flakes) if you have them for extra feta like cheesiness.

Watermelons are always huge. We’ll only use a little here so why not try cutting it into cubes, freezing it and using it as exotic ice cubes in your favourite juice/ cocktail. Of course, blended up with cucumber, lemon and mint (maybe a touch of sweetness), your looking at a wonderful smoothie.

I’ve seen some people taking the pips/ seeds out of their watermelon.  It’s a total waste of time!  Just crunch them down, they are not bitter at all.

The Bits – For 2 lunch

250g firm tofu (cubed)
1 cucumber (peeled and cubed)
2 cups watermelon (cubed)
2 tbs fresh mint (finely sliced – do this last)
Pinch salt
Squeeze lemon juice

1 green chilli (finely sliced) – optional

Dressing
2 heaped tbs tahini
½ lemon (juice)
Water
Pinch salt

Do It
Cut the melon, cucumber and tofu into similar sized cubes.

Squeeze a little lemon and a pinch of salt over the tofu and toss lightly.

Mix your dressing together with a fork adding drizzles of water and stirring in until a single cream texture is formed.

Mix your mint in with the tofu and place in the centre of a large plate. Surround in layers with your melon and cucumber. Sprinkle over leftover mint and chilli (if using)

Best served with a sunset;) From Zoori’s Place – Anjuna, Goa

Foodie Fact
We’re going to let Macka B take over the foodie fact, so many incredible health giving properties to the humble cucumba!!!!

Happy cooking!