(recipe adapted from La Dolce Vegan! by Sarah Kramer)
1/2 block tofu, pressed for an hour
1 tbsp olive oil
1 tbsp water
freshly squeezed lemon juice (the juice of an entire lemon)
1 fat clove garlic, minced or pressed
handful of fresh parsley, minced
1/2 handful or more of fresh oregano, minced
1/2 tsp salt
several grinds of black pepper
Crumble the tofu into a bowl. In a small glass measuring cup or a little milk jug (maybe called a creamer?), mix together the oil, water, lemon juice, garlic, parsley, oregano, salt and pepper. Whisk together. Pour dressing over the crumbled tofu and toss together. Marinate for at least an hour or even overnight.
Into a Greek salad (cucumbers, tomatoes, bell peppers, green onions, olives -if you like), stir in the faux feta. Eat! Yum!
Sorry I don't have a picture of this Greek salad. How about this picture instead?