Greek salad with Vegan Feta

The one and only thing I've been missing since going vegan is feta cheese. 

Salty, briny, soft feta cheese...oh, how I miss you....

Or, rather, how I missed you until I came up with my own vegan feta!

You will need:

1 package of extra firm tofu 

(I like to use the Nasoya Cubed Super Firm Tofu)

1 1/2 TBSP apple cider vinegar

1 1/2 TBSP red wine vinegar

3-4 tsp liquid from olives

(sine you'll be using olives in your salad, you'll have this on hand)

1 tsp dried basil

1 tsp dried oregano

1 tsp fresh garlic, minced

2 TBSP tahini

1 TBSP lemon juice

First, you'll want to drain the tofu as it's packed in water. 

Be sure to squeeze out any excess water by pressing the tofu between paper towels.

In a small bowl, whisk together the other ingredients until thoroughly combined.  

Add the tofu to the bowl and stir a few times until it is entirely coated with the "feta" mixture.

Let sit in refrigerator to marinate for at least an hour before adding to your salad.

For your Greek salad you'll need:

Crisp, yummy romaine lettuce

1 Roma tomato, cut into small cubes

A few slices of cucumber

A few slices of thinly sliced red onion

A spoonful of Greek olives 

(or more if you like)

A heaping spoonful of my vegan feta

2 or 3 peperoncini 

(These are optional. I know tons of Greek salad fiends who leave them out.)

Assembly is definitely up to you so use the ingredients "how much you like it."

I dress my Greek salads with Annie's roasted garlic dressing and a little splash of red wine vinegar (you know, since it's handy from making the feta).

Hope you enjoy and be sure to share with your non-veggie friends. 

Happy eating!