Tofu is my go-to ingredient when I have to make vegan dishes high in protein and calcium and low in fat. I love tofu because of its versatility: you can stir fry it, drop it in soups, or in may cases replace cheeses, eggs, and heavy cream with it. My favorite recipe is broiled or seared tofu, but usually try to adapt tofu to fit within traditional Mediterranean recipes. In this recipe, I use vegan tofu feta cheese to add protein to this salad. This salad contains an array of textures and flavors; however, what makes it more special is you can use it as stuffing for great sandwich.
Tofu Feta Cheese with Oregano and Carrot Salad
4 carrots, peeled and cut into this slices
4 small cucumbers, diced
1 sweet onion, julienne
2 cup chopped fresh oregano
1/4 cup lemon juice
6 tablespoons olive oil
zest of one lemon
-Place the vegetables in a chilled bowl and toss well. Whisk the lemon juice with the olive oil and the lemon zest. Drizzle the dressing over the vegetable and toss well.
-Sprinkle with the vegan feta and serve.