June is here, and cool, refreshing foods are the way to go. These vegan watermelon, mint and feta bites are the perfect solution for hot-weather gatherings: quick to assemble, light, and delicious. They make an effortless appetizer or snack when you want to spend more time enjoying company instead of cooking.
The vegan feta is simple to make and very versatile. I like to prepare a batch and keep it refrigerated to add to salads, wraps, or pasta. It starts with extra-firm tofu that’s baked briefly to firm up the cubes, then marinated to soak up bright, tangy flavors.
To assemble the bites, simply thread a watermelon cube, a few fresh mint leaves, and a cube of the vegan feta onto a small skewer. They’re bright, refreshing, and ideal for summer. A drizzle of balsamic reduction adds a lovely finishing touch, though they’re delightful without it as well.
These bites are crowd-pleasers—many guests mistake the vegan feta for traditional feta because the texture and flavor are that convincing. The combination of sweet watermelon and salty, tangy feta is a classic for a reason, and the mint brightens each bite.
The mint and optional balsamic reduction lift these bites into something special—each skewer is a small, refreshing burst of flavor. They’re ideal for backyard cookouts, light summer dinners, or whenever you want a cold, healthy snack. Enjoy!
Vegan Watermelon, Mint and Feta Bites
Ingredients
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
Instructions
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Make the vegan feta first. Cube the tofu and place the cubes on paper towels. Cover with additional paper towels and press with something heavy to remove excess liquid. Let sit for at least 30 minutes.
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Preheat the oven to 350°F (175°C). Arrange the tofu cubes in a single layer on a sheet pan lined or sprayed with nonstick spray and sprinkle lightly with salt. Bake for about 15 minutes to firm and dry the tofu slightly.
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In a medium bowl, whisk together the remaining feta marinade ingredients (oregano, basil, lemon juice, apple cider vinegar, water, olive oil, and salt). Add the baked tofu and toss to coat. Refrigerate and marinate for at least 3 hours, or ideally overnight, for best flavor.
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To assemble the bites, thread a watermelon cube onto a small skewer, add a few mint leaves, then a cube of marinated vegan feta. Repeat until you have the desired number of skewers. Drizzle with balsamic reduction if desired and serve chilled.
Notes
