My Big Fat Greek Potato Salad Recipe

Ingredients

• 1 (14 oz/390 g) brick firm or extra-firm tofu
• ½ cup white wine vinegar
• 1 tablespoon freshly squeezed lemon juice
• ½ cup unsweetened soy or almond milk
• 1 teaspoon dried basil
• 2 garlic cloves, minced
• 2 teaspoons sea salt

• 2 pounds small white or red potatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• ½ teaspoon sea salt
• ½ teaspoon ground pepper
• 2 cups diced English cucumber (about 1 cucumber)
• 2 cups diced green bell pepper (about 2 peppers)
• 2 cups cherry tomatoes, halved
• 2 cups diced red onion (about 2 onions)
• ½ cup pitted kalamata olives
• 8 pepperoncini peppers
• The Creamy Cucumber
• Dried oregano, for serving

1. To prepare the tofu feta, drain the excess water from the tofu and pat and press it dry between paper towels or a tea towel. You don’t need to get all the water out, just some of it. Cut the tofu into ½-inch cubes.
2. Whisk together the vinegar, lemon juice, nondairy milk, basil, garlic, and salt in a glass container with a fitted lid. Submerge the tofu cubes in the mixture, place the lid on the container, and refrigerate. Marinate the tofu overnight for a strong flavor, but you can marinate it for as little as 3 hours.
3. To prepare the salad, preheat the oven to 400°F.
4. Toss the potatoes in the olive oil, oregano, salt, and pepper in a baking dish. Bake for 45 minutes, tossing once halfway through the bake time, until roasted and golden brown.
5. Toss the warm potatoes with the cucumber, bell pepper, tomatoes, onion, olives, pepperoncini, and tofu feta. Drizzle with as much creamy cucumber dressing as you like and serve immediately. Add extra ground pepper and/or oregano to taste.
6. Be sure to dress only the amount you will consume. If you’re not eating the salad right away, do not toss the potatoes with the veggies, as the cucumber and tomatoes will get soggy.