From craving to table
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a bowl, toss cubed tofu with 1 tablespoon olive oil, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to coat.
- 3
Spread tofu on the prepared baking sheet and bake for 20 minutes, flipping halfway, until golden and slightly crispy. Let cool slightly.
- 4
While tofu bakes, prepare the salad: In a large bowl, combine cucumber, cherry tomatoes, red onion, olives, feta, and parsley.
- 5
In a small bowl, whisk together lemon juice, red wine vinegar, 3 tablespoons olive oil, minced garlic, 1 teaspoon dried oregano, and salt and pepper to taste.
- 6
Add roasted tofu to the salad. Pour dressing over the salad and toss gently to combine.
- 7
Serve immediately, garnished with extra parsley and a sprinkle of feta if desired.