Watermelon Caprese in a Lime-Mint Vinaigrette

1 package tofu

1 tbsp lemon juice

2-3 cups of watermelon

2 large tomatoes (I used one red and one golden)

1 tbsp fresh mint, minced

Zest of 1 lime

Juice of 2 limes

1 tbsp white wine vinegar

2 tbsp extra virgin olive oil

Arugula or other greens for serving

Salt and pepper, to taste

1. Cut tofu into slices of desired shape.  Cover with lemon juice and a generous pinch of salt.  Set aside for about 30 minutes.

2. Cut tomatoes and watermelon into desired shapes and sizes.  I recommend cutting the tofu, watermelon and tomato into similar sizes.

3. In a small bowl mix together fresh mint, lime zest, lime juice, white wine vinegar, olive oil, salt and pepper.

4. Toss the arugula (or greens of choice) with about half of the vinaigrette and arrange at the bottom of the plate or bowl.

5. Next arrange the tofu, watermelon and tomatoes by either stacking them or tossing them all together.

6. Pour the remaining vinaigrette over the salad.  

Serves 3 to 6 (meal or appetizer)  |  crystalvaughn.com