Here’s an easy, vegan main course salad that gets its protein from tofu (crumbled to look like feta). It’s a great summer-into-fall dish combining tomatoes and bell peppers with cucumbers, olives and a good amount of parsley.

Israeli Salad with Tofu "Feta"

The tofu “feta” is simply tofu that has been pressed to remove excess liquid, then crumbled and marinated. It’s a great way to get your cheese “fix” without actually using cheese!

Tofu “Feta”

Yields 1 cup

  • 8 ounces firm tofu
  • juice of 1 lemon
  • 1 teaspoon each dried basil, thyme, oregano (or use Italian seasoning)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

Cut tofu crosswise into ½ inch thick pieces. Place pieces on a triple thick bed of paper towels. Place another triple thick layer of towels on top. Place a small saucepan on top to help press out the moisture. Press tofu for at least an hour.

Combine lemon juice, dried herbs, salt, and pepper in a non reactive bowl. Gently crumble tofu into marinade in ½ inch pieces. Cover and refrigerate at least 1 hour and up to 4 hours.

Israeli Salad

Serves 4 to 6

  • 4 plum tomatoes, quartered lengthwise, each piece quartered again
  • 1 english cucumber, outer skin peeled intermittently in ½-inch strips, halved lengthwise, and cut into ¼-inch slices
  • 1 small red onion peeled, halved and thinly sliced
  • 1 each orange and yellow bell pepper, seeded and diced
  • 1 cup roughly chopped pitted kalamata olives
  • 1 cup loosely packed chopped Italian parsley
  • Juice of 1 lemon
  • ¼ cup virgin olive oil
  • 1 cup crumbled tofu “feta” (see above recipe)
  • Salt and freshly ground pepper

Combine tomatoes, cucumber, red onion, bell peppers, olives and parsley in large bowl. Toss to combine. Sprinkle lemon juice on top then drizzle with oil; toss again.

Add the “feta” to salad. Season to taste with salt and pepper.

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