Watermelon, Roasted Edamame & Tofu Salad

Cut the firm tofu into cubes.

Lightly spray a nonstick skillet with oil and heat over medium. Add the firm tofu and a little salt, and cook, turning gently, until lightly golden. Let it cool.

Stir the balsamic with the pinch of sugar and a small pinch of salt.

Combine the watermelon, cooled firm tofu, mint and basil in a bowl. Add the dressing and a light mist of olive oil and toss gently.

Sprinkle the roasted edamame on right before serving so it stays crunchy.