So tonight, the stove and the oven will remain off and a Greek Salad is the order of the day. I've always been interested in making my own vegan cheese, but I just haven't had time. My hubby bought me a vegan cheese making book for Xmas, but they didn't have a recipe for Feta. So I decided to throw something simple together using Greek flavors such as oregano, basil and mint. Since this Feta is made with tofu, it doesn't have a melting quality, but it is great for a salad and really resembles Feta. Plus it gives the salad some protein!
1 10 oz block of organic Sprouted Wildwood Super Firm Tofu (or similar)
Juice of 1/2 lemon
1-2 tsp red wine vinegar
1 tsp kosher salt (or to taste)
1 tsp fresh minced oregano
1 tsp fresh minced basil
1 tsp fresh minced mint
1/2 tsp oregano flakes
Freshly ground black pepper
Method: Remove tofu from package and pat dry. Slice in half and using a fork crumble into 1" sized pieces. Place in a bowl and add lemon juice, vinegar and salt, stir and set aside while mincing herbs. Combine all ingredients together and let sit for about an hour in the fridge for flavors to combine. Best used within 1-2 days.
In Greece they don't crumble the Feta (you get a 1" thick slice on top, drizzled with olive oil and oregano, nor do they use red wine vinegar. They also don't use romaine lettuce, but since this is our dinner this evening I wanted a more substantial salad.
Chopped romaine lettuce
Roma tomatoes, quartered
Green bell pepper, sliced
Red onion, sliced thinly
Kalamata olives, pitted
Kosher salt and fresh cracked black pepper
Red wine vinaigrette (I just whisked together a quick vinaigrette, but you could just drizzle your salad with good quality (preferably Greek) cold pressed olive oil!)