Quick, Easy Vegan Greek Tofu Salad

Tofu Salad Recipe with fried, baked or steamed tofu

Recipe courtesy of Sally & Sara Kneidel, Veggie Revolution

Greek Tofu Salad seems to be a simple and sensible recipe, although we haven't tested it. I would definitely bake the tofu - it sounds good, and raw tofu is a food safety risk.

Eating raw tofu can cause food poisoning, depending on how it's packaged, transported, handled and stored. If you're not going to fry or bake the tofu, steam it for 10 minutes before marinating.

Serves 6: 1 Tbsp Braggs Liquid Aminos or soy sauce would be a nice addition to the marinade - be sure to reduce the salt if you do that.

Ingredients:

• 1 lb firm tofu
• 1/3 cup olive oil
• 1/3 cup wine vinegar
• 1 tablespoon basil
• 1/2 tsp black pepper
• 1 tsp oregano
• 1 tsp salt
• 2 small tomatoes
• 1 cucumber
• 1/4 red onion
• 1 cup black olives

Directions:

1. Cut 1 block tofu into small chunks the size of dice. Press the chunks gently with towels or cloths to absorb any excess water. Steam raw tofu for 5 minutes to kill food pathogens if you're not going to bake it
2. Whisk remaining ingredients together in a bowl
3. Pour this marinade over the tofu and let sit for at least an hour, or up to overnight
4. Meanwhile, chop veggies, stir them into the tofu mixture and toss. Or bake the tofu as below
5. SV Suggestion: Or fry the marinated tofu in a little oil, and slice into strips before adding to the salad
6. Optional: For Greek Tofu Bake, cut the tofu into thin slabs instead of cubes. Prepare the marinade as directed above. Lay the slabs on a baking tray, cover with marinade, and bake at 350° for 25 minutes, flipping once. Cut into strips and serve over salad or in whole wheat tortillas
7. Serve on top of a bed of fresh spinach leaves or other greens