v:gourmet

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.