Ingredients
Tofu Feta
1 pound extra-firm tofu, drained and pressed, then cubed
1/4 cup coconut vinegar
1 1/2 teaspoons dried oregano
1/4 teaspoon sea salt
Salad
1 dry pint cherry or grape tomatoes
1 English cucumber (or 2–3 Persian cucumbers), sliced
1 tablespoon olive oil
2 tablespoons red wine vinegar
salt and pepper to taste
fresh basil leaves to taste
Instructions
1. To prepare the Tofu Feta, place the tofu cubes in a resealable glass container or zipper bag. Add the coconut vinegar, oregano, and salt. Seal the container, then gently shake to combine. Refrigerate for at least 2 hours or overnight for maximum flavor.
2. When you’re ready to make the salad, add the Tofu Feta, tomatoes, and cucumbers to a salad bowl.
3. Drizzle with the olive oil and red wine vinegar.
4. Add salt and pepper, to taste.
5. Toss to combine.
6. Garnish with fresh basil leaves and serve.
Notes
For maximum flavor, prepare the tofu feta a day or two in advance.
- Prep Time: 15 minutes
- Marinating Time: 2 Hours
- Category: Sides
Nutrition
- Serving Size: 4
- Calories: 193
- Sugar: 5
- Sodium: 256
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 5
- Protein: 13
- Cholesterol: 0