Vegan Greek Salad

Ingredients

• 1 ½ tablespoons lemon juice
• 1 tablespoon nutritional yeast
• 2 teaspoons salt
• 7 ounces (200 grams, ½ pack) firm tofu
• 7 ounces (200 grams, 2 cucumbers) Lebanese cucumbers, cut into bite-size pieces
• 7 ounces (200 grams) tomatoes, cut into bite-size pieces
• 1 ounce (30 grams, ¼ onion) red onion, thinly sliced
• 2.8 ounces (80 grams, ½ cup) Kalamata olives
• 2 teaspoons red wine vinegar
• ¼ teaspoon salt
• 2 tablespoons extra virgin olive oil
• ¼ teaspoon oregano

Instructions

1. 1
   Put the lemon juice, nutritional yeast and salt into a sealable bag and shake to dissolve the salt.
2. 2
   Add the tofu, and then press out as much air from the bag as possible before sealing. If you have a vacuum sealer, this will make this a lot easier. Let this marinate for at least 24 hours, or up to one week.
3. 3
   Toss the cucumbers, tomatoes, red onion, olives, wine vinegar and salt together and plate.
4. 4
   Drain the marinated tofu and place on top of the vegetables. Drizzle generously with olive oil and sprinkle with oregano to serve.