I love a Greek salad, and one of the things I have missed the most with lactose-intolerance is eating feta cheese. This recipe, from Go Dairy Free, by Alisa Marie Fleming, solves that problem with ease. Crumbled tofu is marinated in a classic Greek dressing, then the whole salad sits in the fridge for a few hours, allowing all the flavors to mingle and develop. You cannot taste tofu in this, I swear. The only modification I made from the original was to omit the onions (I’m not a fan of raw ones).
Greek pasta salad
1 pound fusilli or rotini pasta
6 tablespoons olive oil
6 tablespoons red or white wine vinegar
1/4 cup fresh lemon juice
2 tablespoons dried oregano
4 garlic cloves, minced
1/2 – 1 teaspoon salt, or to taste
freshly ground black pepper, to taste
8 ounces soft or firm tofu, drained and crumbled
1 2.5-ounce can sliced black olives, drained
1 14-ounce can artichoke hearts, packed in water, drained and quartered
1 15-ounce can garbanzo beans, rinsed and drained
1 bell pepper, chopped
1/2 pound tomatoes (I used grape), cut into 1/2″ chunks
Cook pasta according to package instructions.
While pasta is cooking, combine the oil, vinegar, lemon juice, oregano, garlic, salt, and pepper in a large bowl with a lid. Add the tofu and toss to coat, allowing to sit while you prepare the other ingredients. Once the remaining ingredients are ready and the pasta is drained, place them into the bowl and toss everything together to coat. Cover and refrigerate the salad for at least an hour or overnight (preferable) to allow the flavors to meld. Makes 8 servings.