Salad Greens with Vegan Feta
We've been having some unseasonably warm weather for January. I found I was craving some lighter foods other than the hearty soups and stews of winter. I was inspired to make the vegan feta from this recipe. This vegan feta would be delicious served over any salad combination. I served it with mixed salad greens, sliced mushrooms, avocado and pumpkin seeds with a baked sweet potato on the side. The perfect refreshing, but satisfying meal.
4 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon or lime juice or apple cider vinegar3/4 teaspoon dried oregano
1/4 - 1/2 teaspoon sea salt
1/4 teaspoon agave nectar or maple syrup (or stevia to taste)
1 tablespoon nutritional yeast
1/8 teaspoon black pepper
1 block of firm tofu cut into bite sized cubes
Mix all the ingredients together except the tofu. Gently toss the tofu cubes into the dressing. This can be served right away, but if you let the tofu cubes marinate in the dressing for a while, the flavor is even better. Serve over on your favorite tossed salad.
Thanks for reading!
January harvest from the winter garden: bok choi, cilantro, beets and salad greens