Summer salads are the best way I can think of to eat and beat the heat – and avoid sweating over a hot stove in an already hot kitchen.
I whipped up this vegan Greek Salad this weekend for a BBQ, and watched as the mixed crowd (some vegan, some vegetarians, some omnivores) devoured the whole bowl – glad I helped myself first!
* Make the tofu “feta” a day ahead for super flavor saturation and throw it all together right before leaving for the party.
1 block firm tofu, drained and blotted dry with a clean towel
1 cup chickpea or blond miso paste
1. Spread a thin layer of miso on a dinner plate, about the same size as the largest flat side of the tofu square.
2. Cut the block of tofu in half, horizontally. Lay 1/2 of the block of tofu on the miso on plate and spread a 1/4 inch layer of miso on the top side of the tofu, making sure to cover every bit.
3. Place the final piece of tofu on top, flat. Now cover every last bit of the tofu with a thin layer of miso.
4. Wrap the entire block in plastic wrap and refrigerate for at least 6 hours, up to overnight.
5. Remove the tofu from the refrigerator and gently scrape the miso off the tofu. Sorry, I wouldn’t use the miso again.
6. Cut the tofu into 1/2 inch cubes and set aside.
Vegan Greek Salad
2 cups cherry tomatoes, washed and dried
2 cups cucumbers, washed, dried and sliced into 1/2 inch slices
1/2 cup pitted Greek olives (kalamata are perfect)
3 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1 clove garlic, minced
1. Combine the tomatoes, cucumbers, olives and cubed tofu into a large salad bowl.
2. In a small bowl whisk together the olive oil, lemon juice, salt and garlic. Pour over the salad mix and gently toss with a large wooden spoon or your hands.
3. Refrigerate for an hour before serving to allow all the flavors to combine.