Feast Norfolk Magazine
By Sara Matthews
Visit www.sarabynature.com
Recipe published in Feast, Issue 28 – July/August 2018
Serves 4-6
INGREDIENTS
1 large cucumber, chopped
250g of tomatoes, chopped
1 green pepper, chopped
1 red onion, finely sliced
200g of vegan feta
80g of kalamata olives, sliced or halved
For the Dressing
1tbsp of olive oil
2tbsp of red wine vinegar
2tsp of dried oregano
A pinch of Himalayan salt or sea salt
For the Feta
50g of firm/extra firm tofu
60ml of freshly squeezed lemon juice
125ml of water
125ml of apple cider vinegar
1tbsp of dried oregano
A pinch of salt (optional)
Method
To start you need to make the feta. It is an easy cheese to make and has a tangy fresh flavour. The longer you leave it, the more flavoursome it will get, so allow it to marinate for at least a day, preferably two, to get the maximum flavour. Press your tofu to get out as much of the liquid as possible. If you do not have a tofu press, place your tofu on a piece of kitchen roll on a tea towel. On top of your tofu place kitchen roll, a small chopping board and something with weight, like a book or a can of beans. Once the tofu has been pressed, cut it into cubes and place to one side.
To make the marinade, mix the remaining ingredients in a bowl, add the cubed tofu, cover and refrigerate for at least 2 hours. This cheese lasts 3-4 days in the fridge.
To finish the salad, chop the ingredients as stated and place in a bowl along with the tofu. To make the dressing, whisk all the ingredients together in a jug or jar. Pour over and toss the salad to coat. Serve as a side or a main
