Greek Salad with Tofu

This is a take on traditional Greek Salad but it is made with Tofu rather than Feta Cheese. This makes it suitable for a vegan diet or a detox diet or for those who are allergic or intolerant to dairy.

Ingredients (choose organic where possible)

(Serves 4)

Salad Ingredients

450g Ripe, vine tomatoes cut into chunks 1 Cucumber1 small white salad onion 75g Kalamata black olives 225g Firm tofu

Marinade Ingredients 60ml lemon juice 125ml water 125ml apple cider vinegar 1 tsp oregano

Dressing Ingredients 90ml  (6 tbsp ) olive oil 30ml ( 2tbsp ) lemon juice 1 garlic clove, peeled and crushed 2-3 tbsp  chopped fresh oregano Himalayan pink salt and ground black pepper

To Garnish Chopped herbs

Method 

 

1. Take the tofu out of its packet and drain off any water. Line a shallow dish with a double layer of kitchen paper and lay the tofu on top. Place another double layer of kitchen paper on top of the tofu and put a heavy weight on top. Leave to stand for half an hour.

2. Make up the marinade by mixing all the ingredients in a bowl. Cut the tofu into cubes and place in the marinade. Leave the tofu in the  marinade for at least 2 hours. The flavour will be best if left to marinade for 2 to 3 days.  

3. To make the dressing, whisk all the dressing ingredients together in a bowl until combined.

4. Combine the tomatoes, cucumber and onions together in a large bowl, then add the olives. Pour on the dressing and toss gently to mix. Scatter the tofu on top and serve.