Tofu and Honey Melon Salad

Tofu and Honey Melon Salad in a white bowl with a white knife and fork, against a white background
Serves Makes 6 generous portions
Print recipe
  • Prep time 25 mins
  • Ready time 25 mins

A hot and sweet summertime temptation, this substantial salad from vegetarian restaurant tibits makes a brilliant starter.

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For the salad

  • 1 honey melon
  • 2 carrots
  • 300 g tofu
  • 8 tablespoons rapeseed oil

For the dressing

  • 100 ml sweet chilli sauce
  • 2 tablespoons red curry paste
  • 1 tablespoon freshly ground ginger
  • 1 tablespoon fine sea salt
  • 1 tablespoon tomato paste
  • ½ teaspoon curry powder
  • ½ teaspoon mild chilli powder
  • ½ teaspoon ground coriander
  • ½ teaspoon cumin
  • 30 g toasted coconut flakes


Peel the melon and remove the seeds with a spoon. Cut the flesh into a 2.5 cm dice.

Wash and peel the carrots, cut into fine strips.

Chop the tofu into 1.5 cm dice and quickly fry until golden brown. Leave to cool.

Mix the tofu, melon and carrot.

Mix the dressing ingredients with the hand blender in a stainless steel bowl. Drizzle the dressing over the salad, mix well, cover and refrigerate.

Scatter with coconut flakes and serve immediately.


Additional notes

Recipe courtesy of tibits. Taken from tibits at home.

tibits at home features 50 favourite recipes from the popular Swiss vegetarian restaurant. Their next book, Vegan Love Story is out in the autumn.