This is a take on traditional Greek Salad but it is made with Tofu rather than Feta Cheese. This makes it suitable for a vegan diet or a detox diet or for those who are allergic or intolerant to dairy.
Ingredients (choose organic where possible)
450g (1 Ib ) Ripe, vine tomatoes cut into chunks
1 small white salad onion
75g (3 0z) Kalamata black olives
225g (80z) Firm tofu
60ml lemon juice
125ml apple cider vinegar
1 tsp oregano
90ml (6 tbsp ) olive oil
30ml ( 2tbsp ) lemon juice
1 garlic clove, peeled and crushed
2-3 tbsp chopped fresh oregano
Himalayan pink salt and ground black pepper
- Take the tofu out of its packet and drain off any water. Line a shallow dish with a double layer of kitchen paper and lay the tofu on top. Place another double layer of kitchen paper on top of the tofu and put a heavy weight on top. Leave to stand for half an hour.
- Make up the marinade by mixing all the ingredients in a bowl. Cut the tofu into cubes and place in the marinade. Leave the tofu in the marinade for at least 2 hours. The flavour will be best if left to marinade for 2 to 3 days.
- To make the dressing, whisk all the dressing ingredients together in a bowl until combined.
- Combine the tomatoes, cucumber and onions together in a large bowl, then add the olives.
Pour on the dressing and toss gently to mix.
Scatter the tofu on top and serve.