Salads always taste better with cheese. Dairy free cheeses in other flavors than cheddar, parmesan and mozzarella are hard to find. They usually come in slices, or in blocks, which is fine. But mozzarella, cheddar and parmesan get kind of old on salads after a while. I like exotic cheese. Gouda, feta and others along that line. They add spice and flavor to a salad that other cheeses can’t. I was excited when I found this recipe. I hope you enjoy it.


1 package (14 oz) firm or extra-firm tofu

1/2 cup extra virgin olive oil

1/4 cup lemon juice

2 teaspoons salt

/2 teaspoon black pepper

2 teaspoons Greek or Italian seasoning

1 teaspoon onion powder

1/2 teaspoon garlic powder


Step 1: Cut tofu crosswise into 2 pieces, about 1 in think. Place on cutting board lined with paper towels; top with layer of paper towels and place weighted baking dish on top of tofu. Let stand 30 minutes to drain. Pat tofu dry and crumble into large bowl.

Step 2: Combine oil, lemon juice, salt, pepper and Greek seasoning in small jar with lid; shake to combine well. Reserve 1/4 cup to use as a salad dressing. Add onion powder, and garlic powder to remaining mixture. Pour over tofu and toss gently. Refrigerate overnight or for at least 2 hours.

A great salad to add this to combines 1 pint of grape tomatoes, halved with 2 sliced seedless cucumbers, thinly sliced red onion and a yellow bell pepper cut into slivers. All you do is add the tofu and reserved dressing and toss gently. Its delicious.

Yields 4-6 servings