Greek Tofu Salad

Ingredients

  • 1 block extra firm tofu, pressed and dried
  • 16 oz dried pasta (we prefer using gogo quinoa pasta)
  • 1/2 cup red onion diced small
  • 1 large cucumber diced
  • 1 pint cherry tomatoes halved
  • 1 coloured pepper diced
  • 1/2 cup Kalamata and/or black olives sliced
  • 1 can chickpeas drained and rinsed
  • 1TBSP nutritional yeast
  • ¼ cup red wine vinegar
  • 1/4 cup Fresh basil chopped (optional)
For the Dressing:
  • 1/3 cup extra virgin olive oil
  • ¼ (+¼) cup red wine vinegar
  • 2-3 TBSP fresh lemon juice
  • 2-3 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp sea salt
  • 1/2 tsp black pepper
Directions
  1. In a bowl crumble up the tofu, add ¼ cup red wine vinegar, nutritional yeast, garlic powder, salt and pepper.
  2. While tofu marinades, heat pot of water to boiling, and start cooking pasta according to package directions.
  3. While pasta cooks, chop and prepare remaining ingredients.
  4. Once pasta is cooked, rinse with cold water and let cool/dry.
  5. Add all ingredients for the dressing to a medium bowl and whisk until blended. Set aside.
  6. Once all ingredients are cooked, add pasta and chopped veggies to a large bowl. Add in tofu(with remaining marinade), dressing, and mix well until combined. Sprinkle with fresh basil (optional).

TIP: Feel free to add cooked chicken instead of tofu.

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