tofu guru.

I love this salad, especially in the summer. It’s a great party dish too– I make a huge Greek feast, with this salad, pitas, hummus, baba ghanoush and tabbouleh, and fresh figs for dessert. And now I’m hungry.

You’ll notice that I throw out lots of options to change up this recipe based on what you have on hand/ your tastes. Feel free to change it even more… be fearless with your tofu and you will be rewarded.

Greek Salad with Marinated Tofu “Feta”

Ingredients

• 12 ounces firm tofu, cubed and drained
• 1 cup canned garbanzo beans (cannellini beans are great too), drained and rinsed
• 1/2 cup Kalamata olives (or any good olive), pitted and sliced
• 1/2 cup parsley springs, chopped (sub basil if you feel like it)
• 1/2 medium red onion, peeled and sliced
• 2 large tomatoes, diced (sometimes I use sun-dried)
• 1 small cucumber, seeded and diced
• any other veggies you feel like adding, such as chopped zucchini, celery, red bell pepper, etc

Dressing (sometimes I double this… can you really have too much dressing?? You can always use any extra as a dressing for another salad, or to marinate tofu and/or veggies for the grill.)

• 1/3 cup extra virgin olive oil
• 2 tablespoons red wine vinegar (or try 1 T white wine or rice vinegar with 1 T balsamic, or you could just swap out lemon juice for the vinegar)
• 2 garlic cloves, minced
• 1 teaspoon Dijon mustard
• 2 teaspoons honey
• 1 tablespoon dried oregano
• 1 teaspoon cayenne pepper
• 1/2 teaspoon salt or Braggs Liquid Aminos
• 1/4 teaspoon pepper

Preparation

1. Place the “ingredients” in a large salad bowl; mix.
2. Combine the “dressing” a mixing bowl, and pour over the salad. Toss; marinate at least an hour, but I prefer overnight.
3. Enjoy!