greek salad with herbed tofu
May 13, 2012
This classic greek salad features herbed tofu instead of feta. This tricky and much-appreciated tip comes from Catherine Dorrell in VegNews, a magazine I picked up for the first time this past week. This herbed tofu is fabulous with that salty, lemony, briny flavour that makes feta such a popular addition to salads and such. Put this alongside the falafel burger, a glass of rosé, and a backyard patio, and, presto, you’ve got summer.
For the herbed tofu:
1 16-oz package extra firm tofu, cubed
2 cups water
1/4 cup lemon juice
3 tsps salt
2 tsps dried basil
2 tsps dried oregano
In a large saucepan over low heat, combine the tofu cubes, water, lemon juice, salt, basil, and oregano. Simmer for 30 minutes and then set aside to cool. Refrigerate overnight in the brine and then drain.
For the salad:
1 cup herbed tofu
1 cucumber, diced
3 tomatoes, diced
1 red onion, diced
10 olives, chopped
2 tbsps olive oil
1 tbsp red wine or sherry vinegar
juice from 1 lemon
sea salt and pepper
In a large bowl combine herbed tofu, cubed cucumbers, tomatoes, and onions. Add chopped olives and then toss with olive oil, red wine vinegar, and lemon juice. Add sea salt and pepper to taste. Toss again, and serve.
May 14, 2012 at 3:22 am
I love the idea of a bright, salty brined tofu–can’t wait to try this!
May 14, 2012 at 3:22 pm
Emmy,
It’s really tasty. It might just become a new favourite in this house – especially as we head into tomato season!
Ruth
PS I’m going to try it in spanikopita as well. Stay tuned….
May 17, 2012 at 2:57 pm
Hi Ruth,
Just stopping by to say that I’ve nominated you for the ‘One Lovely Blog’ Award! Your photos are so delicious-looking, you really make me want to experiment with more vegan recipes… so thank you! (For more information about the award, and how to pass it on, please stop by spontaneous tomato.)