Whatever herbs you have on hand -- basil, parsley, cilantro, mint, you name it -- can be used up in this salad. This recipe is adapted from Jennifer Trainer Thompson's "Jump Up and Kiss Me" (Ten Speed; 1996).
Baked tofu -- made by pressing water out of fresh tofu, marinating it in seasonings, and baking it -- is in most supermarkets and natural-foods stores. We used a Thai-spiced tofu, but other flavors would work as well.
Watermelon cubes, lime juice, and grated ginger make this non-alcoholic "mocktail" a perfect warm-weather treat. It features the natural sweetener Truvia, which provided the recipe.
Also try: Burnt-Orange Highball, Raspberry-Lime Gin and Tonic