Ingredients
Scale
- 3 large bell pepper
- 2 scallions
- 1/2 cup of vegan feta (recipe below)
- 2–3 large handful of green salad
- handful of pine nuts
- fresh basil
- 1 tbsp olive oil
- 1 lime
- 1 tbsp balsamic vinegar
- salt, pepper
- For the Vegan Feta:
- 400 g firm tofu (I used one with almond pieces inside)
- juice of one lemon
- 1/2 cup of apple cider vinegar
- 1/4 cup of white wine
- 1/4 cup of water
- 1/4 cup of olive oil
- 1 tbsp dried oregano
- 1/2 tbsp dried basil
- 1 clove of garlic
- 1 tsp salt
- pepper
Instructions
- For the vegan feta cheese press water out of tofu. Place tofu between two paper towels and put something heavy on top. Let it sit for at least an hour.
- Prepare marinade. Mix vinegar, wine, water, olive oil, spices and crushed garlic together.
- Cut tofu into small cubes and add to a jar or an air-tight container. Add marinade and mix well together. Place jar in fridge and let tofu marinade for at least 2-3 days.
- For the salad start by baking bell peppers for about 20 minutes at 220°C. Once they are ready let them cool a bit, so you don’t burn yourself.
- Roast pine nuts, chop scallions, peel, deseed and dice the peppers. Lay mixed greens on a plate, then crumble vegan feta, add peppers, scallions and roasted pine nuts.
- For the dressing mix juice of a lime, olive oil, vinegar, salt and pepper together and pour over the salad.
- Prep Time: 10 mins
- Cook Time: 20 mins