Vegan Greek Salad with Oil-Free Dressing and Tofu Feta

Ingredients

• 12 oz extra-firm Tofu
• 1/4 cup Red Wine Vinegar
• 2 Tbs Lemon Juice
• 1 Tbs White Miso
• 2 Tbs Nutritional Yeast
• 1 tsp Oregano
• 1/2 tsp Garlic Powder
• 1/4 tsp Salt
• 1/3 cup Red Wine Vinegar
• 1/4 cup Aquafaba (garbanzo bean juice)
• 1/2 tsp Dijon Mustard
• 3/4 tsp dried Basil
• 3/4 tsp dried Oregano
• 3/4 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1 Tbs chopped Kalamata Olives (optional)
• 2 English Cucumbers, chopped
• 1 Red Bell Pepper, chopped
• 1 pint Cherry Tomatoes, sliced
• 1/2 small Red Onion, thinly sliced
• 15 oz can drained Chickpeas
• Handful fresh Spinach
• 1/4 cup Kalamata Olives, sliced (optional)

Instructions

1. 1

   Drain and press Tofu and crumble into bite-sized pieces.

2. 2

   Mix remaining Feta Ingredients and pour over the crumbled tofu in a shallow bowl. Mix, cover, and refrigerate until needed.

3. 3

   Drain the juice from a can of Garbanzo Beans and save (we'll need 1/4 cup for the dressing). Save the beans too and we'll add those to the salad.

4. 4

   Mix all Dressing Ingredients together. Whisk or shake until thoroughly mixed and set aside.

5. 5

   Chop cucumbers and bell pepper into bite-sized pieces and place in a large salad bowl. Thinly slice the onion, and cut the cherry tomatoes in half and mix into the salad. Add the chickpeas, spinach, and the dressing and toss to coat.

6. 6

   Add as little or as much feta as desired and garnish with sliced Kalamata Olives, fresh Basil and/or Parsely.