On the weekend I decided to try my hand at making vegan herbed tofu feta. It seemed simple enough, but I tend to steer away from recipes that require more than an hour from prep to eating. I had time on my hands though so I was willing to wait. When it was all done, I made this wonderful Greek salad. The Herbed Feta recipes is from the June 2012 issue of VegNews Magazine from their Greek Classics by Catherine Dorrell and the Greek salad is adapted from a recipe in the same issue.
Vegan Herbed Tofu Feta
Makes about 2 1/2 cups
1 350g package of extra firm tofu, cut into 1/2 inch cubes
2 cups water
1/4 cup lemon juice
3 tsp salt
2 tsp dried basil
2 tsp dried oregano
In a large saucepan over love heat, combine all ingredients and simmer for 30 minutes. Set saide to cool then set aside to cool for 6-8 hours (or overnight). The longer the better. Drain and use in place of feta. If not using it all right away, keep what’s left in the brine.
Serves 2 or 4 if side salad
3 tbsp. olive oil
1 tsp lemon juice
1/2 tsp dried oregano
1/8 tsp salt
1/8 tsp black pepper
30-40 grape or cherry tomatoes, halved
1/2 large cucumber, sliced big and halved
1/2 medium red onion, sliced thinly
1/2 green pepper, diced
1 cup drained Vegan Herbed Feta
2 tsp capers
20 kalamata olives, halved
In a small, mix together olive oil, lemon juice, oregano, salt and pepper. Set aside for 30 minutes.
In a large bowl, combine tomatoes, cucumber, onion, pepper, feta, capers and olives. Toss salad with dressing and serve.
Chad thinks it would be better if I let the whole salad marinate in the dressing a bit, so we might do that next time. And there will definitely be a next time. Chad was just gobbling down the feta and it’s so easy to make, as long as you don’t want it right that second.