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!
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.
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.