Vegetarian Recipe: Vegan Greek Tofu Salad

Courtesy of Veggie Revolution by Sally Kneidel, PhD, and Sara Kate Kneidel

Serves 6: Greek Tofu Salad Ingredients:

• 1 lb firm tofu
• 1/3 cup olive oil
• 1/3 cup wine vinegar
• 1 tablespoon basil
• 1/2 teaspoon black pepper
• 1 teaspoon oregano
• 1 teaspoon salt
• 2 small tomatoes
• 1 cucumber
• 1/4 red onion
• 1 cup black olives

Directions:

1. Cut 1 block tofu into small chunks the size of dice. Press the chunks gently with towels or cloths to absorb any excess water. Steam raw tofu for 5 minutes to kill food pathogens if you're not going to bake it.
2. Whisk remaining ingredients together in a bowl.
3. Pour this marinade over the tofu and let sit for at least an hour, or up to overnight.
4. Meanwhile, chop veggies, stir them into the tofu mixture and toss. Or bake the tofu as below, (SV Suggestion: or fry the marinated tofu in a little oil), and slice into strips before adding to the salad.
5. Optional: For Greek Tofu Bake, cut the tofu into thin slabs instead of cubes. Prepare the marinade as directed above. Lay the slabs on a baking tray, cover with marinade, and bake at 350° for 25 minutes, flipping once. Cut into strips and serve over salad or in whole wheat tortillas.
6. Serve as a salad on its own or atop a bed of fresh spinach leaves (or other greens).