Vegan Greek Salad with Tofu Feta

Ingredients

• 1 package of extra firm tofu (400 g)
• 2 tbsp white miso
• 3 tbsp water
• 1 lemon (juice (about 2 tablespoons))
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tbsp nutritional yeast
• 1 teaspoon dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• black pepper
• 1 teaspoon dijon mustard
• 1 clove garlic (minced)
• 1/4 cup fresh lemon juice
• 1/3 cup extra-virgin olive oil
• salt/pepper
• 8 cups lettuce of choice (I used baby greens but chopped romaine would work as well)
• 2 large tomatoes (chopped)
• 2 cups thinly sliced cucumbers
• 1 15 ounce can chickpeas (drained and rinsed)
• 1/2 cup kalamata olives (chopped)

Instructions

1. 1

   --- For the tofu feta ---

2. 2

   Drain and press the tofu for at least one hour. You can wrap the tofu in towels and place a heavy object on top or with a tofu press.

3. 3

   While the tofu is pressing, whisk together the miso and water until smooth.

4. 4

   Combine with the lemon juice, apple cider vinegar, olive oil, nutritional yeast, dried oregano, garlic powder, salt and pepper.

5. 5

   Cut the tofu into small cubes and toss with the marinade. Place in the fridge and marinade for at least 3 hours, preferably longer.

6. 6

   --- Make the Dijon dressing ---

7. 7

   Whisk together the dijon mustard, garlic clove and lemon juice until combined.

8. 8

   Slowly whisk in the olive oil until combined. Season with salt and pepper.

9. 9

   Make the salads! Divide the lettuce, tomatoes, chickpeas, cucumbers and olives among 4 bowls. Top with tofu feta and drizzle on dressing. Serve immediately.