Ingredients:

  • 14 oz extra-firm tofu, drained
  • 2 tbsp lemon juice, freshly squeezed
  • 3 tbsp red wine vinegar, divided
  • 1 tsp sea salt
  • 1 tbsp nutritional yeast
  • 2 tsp dried Greek oregano, divided
  • 3 large Persian cucumbers, sliced into thick half-moons
  • 4 medium vine-ripened tomatoes, cut into wedges
  • 1 small red onion, thinly sliced into half-rings
  • 1 green bell pepper, chopped into bite-sized squares
  • 0.5 cup Kalamata olives, pitted and whole
  • 0.25 cup extra virgin olive oil
  • 1 clove garlic, minced into a paste
  • 0.5 tsp coarse black pepper

Instructions:

  1. Prepare the Tofu Feta: Wrap the drained tofu in a clean kitchen towel and firmly squeeze over the sink to remove excess water. Crumble the tofu by hand into a small bowl. Toss with the lemon juice, 1 tablespoon of red wine vinegar, sea salt, nutritional yeast, and 1 teaspoon of dried oregano. Set aside to marinate for 5-10 minutes.
  2. Assemble the Salad Base: In a large mixing bowl, combine the sliced cucumbers, tomato wedges, red onion, green bell pepper, and Kalamata olives.
  3. Whisk the Dressing: In a small glass jar or bowl, whisk together the extra virgin olive oil, the remaining 2 tablespoons of red wine vinegar, minced garlic, 1 teaspoon of dried oregano, and coarse black pepper until emulsified.
  4. Combine and Serve: Pour the dressing over the vegetable base and toss gently. Top with the marinated tofu feta crumbles and serve immediately.