Vegan Feta (Faux-ta) Greek Salad
Okay, this recipe is made out of pure obligation. I have the unfortunate burden of living with someone who has an alleged goat's milk allergy. This "allergy" has yet to be tested but in the spirit of keeping my husband alive, I've had to get creative when I'm craving some feta or goat's cheese. I developed this recipe years ago and it's made its way back into my kitchen time and time again when I want a dairy-free "cheesy" flavour. I have yet to try nutritional yeast (I'm a little scared to be honest) but I'm sure adding it to this dish would only intensify the flavour. In the mean time, my faux-ta hits all the right spots!
FOR THE FAUX-TA:
225 g extra-firm tofu, rinsed, dried, and cubed (~1 inch cubes)
½ cup vinegar (I used red wine but you can use white also)
¼ cup lemon juice
½ cup water
1 tsp salt
½ tsp garlic powder
½ tsp dried oregano
1 tbsp olive oil
FOR THE SALAD (customize to your preferences):
1 seedless cucumber, diced
3-4 large tomatoes, diced
1 bell pepper (I chose green), membrane removed, diced
½ red onion, thinly sliced
½ cup Kalamata olives, pits removed, roughly chopped
FOR THE DRESSING (customize to your preferences):
Juice of 2 lemons
3 tbsp. olive oil
Salt and pepper to taste
For the faux-ta, in a medium bowl, combine vinegar, lemon juice, water, salt, garlic powder, oregano, and oil. Whisk together until well combined.
Add tofu to mixture and coat well.
Cover bowl with saran wrap or, transfer into a a bowl with a lid, and place in fridge to marinate at least an hour. I left mine to marinate overnight to get more flavour.
In a salad bowl, combine all the ingredients for the salad. Set aside.
In a small bowl, whisk together all the ingredients for the dressing.
Remove the faux-ta from the fridge, crumble into small pieces, and toss with the salad. Add the dressing and combine until well coated.
Serve and enjoy!
NUMBER OF SERVINGS: 4 portions of ~ 60 g each
DEGREE OF DIFFICULTY: Easy Peasy Lemon Squeezy (Beginner)