Melon Salad with Tofu and Cucumber

Ingredients

• 250 g Tofu
• 1 lemon
• 1 tbsp light soy sauce
• 1 tsp Rapeseed oil
• 1 cucumber salad
• Salt
• 500 g watermelon
• 0.5 tsp maple syrup
• 3 basil stems
• 2 sprigs curly parsley
• 1 mint stem

Instructions

1. 1.

   Crush the tofu slightly with a fork. Squeeze the lemon, marinate the tofu in half of the lemon juice and 1 tbsp soy sauce for 10 minutes. Heat the oil in a pan and fry the tofu until golden brown.

2. 2.

   Peel the cucumber and cut it lengthwise in half. Remove the seeds with a teaspoon. Slice the cucumber into 1.5 cm thick rounds and sprinkle with a little salt. Cut the watermelon into pieces, separate the flesh from the rind, remove the seeds and dice the melon into bite‑sized cubes.

3. 3.

   Stir the remaining lemon juice with maple syrup. Pat the cucumber dry and mix it with melon and tofu, then pour the lemon mixture over everything. Let stand.

4. 4.

   Wash the herbs, shake them dry and finely chop or slice the leaves into strips. Sprinkle over the salad and serve.