Guys, it’s June. That means, cold foods are my friend. It is too dang hot out to serve hot food to anyone, except maybe your enemies. I made these vegan watermelon, mint and feta bites to solve this problem. It is also the easiest appetizer or snack that has ever existed. Solving a vast many other problems. One, I am busy. Two, I like to spend as much extra time I can with my family and friends. So, just throw these together and impress and relax at the same time!
The vegan feta is incredibly easy and incredibly delicious and can be used for a multitude of things. I like to make a big batch and keep it in the fridge to toss in salads, wraps and pasta. I use a tofu base, bake for a bit to firm up the cubes. Then marinate! That is it.
Now you are ready to put together your bites! A cube of watermelon, a few leaves of mint, and a cube of vegan feta! They are so perfect for summer. I really like to drizzle mine with a balsamic reduction, but that is optional. They are amazing either way!
Everyone loves these bites. They are super refreshing, and many people have been confused by me serving feta, thinking it was real feta! Fooled ’em! It has been a while since I had real feta, but I can’t tell a difference. I just know the combination of watermelon and feta is a perfect one!
The mint and balsamic take it to another level! It is one bite of bliss. I bet you won’t be able to eat just one! These bites are cookout perfect, romantic summer dinner perfect or just need a cold and healthy snack perfect. I hope you love them! I think you will.
Vegan Watermelon, Mint and Feta Bites
Vegan Feta Cheese
- 1 Block Extra firm tofu
- Salt to sprinkle on the tofu
- 1 Tbsp. Oregano
- 1 tsp. Basil
- 1/4 C. Lemon juice
- 1/2 C. Apple cider vinegar
- 1/2 C. Water
- 2 Tbsp. Olive oil
- 1 tsp. Salt
For the Bites
- 2 C. Watermelon, cubed
- 1/4 C. Mint, fresh
- Balsamic reduction(optional)
- Small skewers
- Make the vegan feta first. Cube the tofu and lay the cubes on paper towels. Place more paper towels on top and put something heavy on top to press out some of the liquid. Let sit for at least 30 minutes.
- Preheat oven to 350 degrees, place the tofu cubes onto a sheet pan sprayed with non stick spray in a single layer and sprinkle with salt. Bake at 350 degrees for about 15 minutes to dry out the tofu more and make it firmer.
- Once the tofu is done, in a medium sized bowl combine all the other feta ingredients and whisk to combine. Add the tofu and stir making sure all the tofu is coated and soaking in the liquid. Marinate in the fridge for at least 3 hours, I like to leave mine over night.
- When you are ready to serve your bites, place a piece of watermelon on a small skewer, then a few mint leaves, then a piece of vegan feta. Repeat as many times as you want. Serve with a balsamic reduction if desired.