6wholewhole wheat pita breadtoasted and cut into 6 wedges
4Tbl tahinior cashew butter
1/3cuplemon juicefreshly squeezed
sea salt and pepperto taste
Press the tofu using a tofu press or by wrapping in paper towels and placing it on a plate with another plate on top. Put something heavy on top. Press for around 15 minutes while you prepare the other veggies.Cut pressed tofu into squares about ½” large.
Make the tofu feta marinade by combining the garlic, miso, oregano, lemon juice, red wine vinegar and salt.
Transfer tofu to the bowl with the marinade. Stir through to coat the tofu and combine well. Cover and refrigerate for at least 30 minutes
Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
In a small bowl, whisk together the lemon juice, tahini or cashew butter, and garlic. Salt & pepper to taste.
Cut the pita bread in half and toast in a toaster oven or toaster until warmed through and slightly crisp. Cut each half into 3 wedges.
Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta and toss again gently.
Serve the salad with the toasted pita bread.
salt not included [nutrition-label]
Middle Eastern Vegetable Salad
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.