Ingredients for Tofu Feta:
1 block of super or extra firm tofu
3 tbsp fresh miso paste
Ingredients for Dressing:
1/3 cup olive oil
3 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp fresh or dried oregano
1 clove garlic, grated or minced
Salt and pepper to taste
Ingredients for Salad:
Sweet cherry peppers
Vegan herb cheese (Follow Your Heart brand is the best!)
*keep in mind that everything here is optional! Pick and choose what you like, and how much of it you want!
Instructions for Tofu Feta:
Step 1. Press the tofu by placing it between two plates and weighting down the top plate. Let as much moisture drain as possible. Will take an hour or two.
Step 2. Massage the miso onto the tofu block and be sure to cover every inch of the tofu in miso. Add extra paste if necessary.
Step 3. Cover with saran wrap and leave in fridge overnight.
Instructions for Dressing:
In a mason jar with a lid, combine all the ingredients. Shake well and refrigerate. Check for acidity- if you want more, add a bit of lemon juice or some more vinegar. For less acidity, add more oil. Everyone's vinegar is going to be different!
Instructions for Assembly:
Step 1. Chop the romaine and put it on your plate
Step 2. Chop cucumbers, a few mint leaves, and mince some shallots. Combine these 3 ingredients and then place them in a neat pile on the romaine.
Step 3. Chop tomatoes, peperoncino, and cube vegan cheese if desired. Assemble on plate, along with cherry peppers and olives.
Step 4. Wipe the miso off of the tofu and crumble a chunk of the tofu onto your salad. Store leftover block of tofu in an airtight container.
Step 5. Pour dressing over and eat with some toasted pita!