4 SERVINGS | 10 MINUTES (2 HOURS EXTRA IF TOFU FETA CHEESE ISN’T PREPPED)
MACROS
carbs - 16g | fiber - 4g | fat - 22g | protein - 9g
INGREDIENTS
Salad:
½ red onion, sliced thin
1 cucumber, sliced
1 green pepper, chopped
4 tomatoes, chopped
12 ounces black olives, chopped
1 tablespoon dried oregano
Vegan Tofu Feta Cheese (recipe below)
Extra virgin olive oil
Salt and pepper (to taste)
Vegan Tofu Feta Cheese:
9.7 ounces firm tofu (about ¾ of a block)
¼ cup lemon juice
½ cup water
½ cup apple cider vinegar
1 tablespoon dried oregano
INSTRUCTIONS
Salad:
TOSS all ingredients together with desired amount of extra virgin olive oil, salt, and pepper, until well mixed.
ENJOY!
To make Vegan Tofu Feta Cheese:
PRESS the tofu to drain excess water, pat, and let sit to dry. (To drain tofu, place it on some paper towels on a plate. Place another layer of paper towels on top, then another plate or cutting board on top of that. Put some heavy books or cans on top to weigh it down. Drain the water from the plate every 30 minutes or so until water is pressed out.)
CUT the tofu into cubes.
MIX the lemon juice, water, apple cider vinegar, and oregano in a bowl and add the tofu.
COVER and refrigerate for at least 2 hours. It will taste even better 2 or 3 days later so prepare ahead of time for best flavor.
Vegan to Meat Tip: Swap out the tofu for chicken, turkey, fish, or red meat!
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