The perfect summer-time salad! It is light with a twist of creamy. Filled with fresh produce and abundant in flavour and tastes of Greece! Bring this to your next BBQ or family + friend gathering, everyone will be impressed that the Tofu Feta is cruelty free and actually tastes of Feta!
1 350G package extra firm organic tofu
1/2 cup white wine vinegar
2 1/2 tbsp lemon juice
3 tbsp. almond milk
1 tbsp. dried oregano
1 tsp. dried thyme
1 tsp. dried basil
1 tsp garlic powder
2 tsp sea salt
1 tbsp. olive oil
For the dressing:
1/4 cup extra virgin olive oil
1/4 cup vegan mayo
1/2 cup peeled cucumber
3 tbsp fresh dill
3 tbsp. fresh lemon juice
season to taste
For the Salad:
1 1/2 cups cooked Pearl Couscous (I used Bob’s Red Mill)
2 cups fresh tomatoes, assorted, roughly chopped
2 cups cucumber, slivered using a peeler
1/2 cup kalamata olives
1/2 cup artichoke hearts, roughly chopped
1/2 cup red onion, finely sliced
1/4 cup fresh oregano, dill or parsley
For the Tofu:
Prepare a large jar with lib or medium sized container and set aside.
Open your packet of Tofu, rinse and pat dry. Cut into 1 inch cubes and set aside. Into your container of choice and the remainder of the ingredients and stir till well combined. Add tofu and let marinate for at least 2 hour but I found that it tasted best after around 5!
In the meant time prepare your dressing by adding all your ingredients into a large jar and using a hand blender bring it all together. If you want this dressing to be ultra creamy you can add your olive oil as you blend, this is called emulsifying and it really add texture and silk to dressings; similar to Mayo!
Now, for the best part, let’s bring everything together. For the salad, simply add all your ingredients into a large mixing bowl! Crumble over your “Feta” and serve with the dressing!
I love finishing it all off with a drizzling of oil, dash of oregano and a small pinch of salt! This is the way to my heart!
You can leave the Tofu Feta over night. Drain in the morning but leave a bit of brine to keep it hydrated!
This salad will last up to a week in the fridge in a tight sealed container.
Double the the dressing recipe if you love saucy salads, like I do!