Whether you’re vegan or not, this delightfully light take on the classic Greek Horiatiki Salata is simple and delicious. The “feta” is made with firm tofu, which I marinated in lemon juice, nutritional yeast and salt. The salt in the marinade not only brines the tofu, it also draws out water from the tofu, giving it the crumbly texture of feta. The lemon juice adds the requisite tangy taste, and the nutritional yeast brings the umami and barnyard funk typical of sheep’s milk cheese. Head to PBS Food for my full post and recipe:
Vegan Greek Salad
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