Serves 2-4

Tofu Feta
to make the Tofu Feta
½ Pound Firm or extra firm tofu, drained, pressed dry and diced into ½ inch cubes
1/3 C. Olive oil
2 Tbl. Red wine vinegar
3 Tbl fresh lemon juice
1 ½ t. dried oregano
1 t. dehydrated garlic powder
½ tsp of salt
1/8 tsp black pepper

Place the tofu in a covered container. In a separate small covered container, add the oil, vinegar, lemon juice, oregano, garlic, salt and pepper. Shake well until blended and emulsified. Pour the dressing over the tofu, gently fold together and set aside for two hours or overnight.

2 15 ½ ounce cans garbanzo beans, rinsed and drained
2 cups diced cucumber
1 ½ cups sliced cherry tomatoes (about 12 cut in half)
½ cups red onion, diced
½ cup Kalamata olives coarsely chopped
2 cloves garlic, minced

In a large bowl, add the beans, cucumber, tomatoes, onions and olives. Toss gently to combine. Add the garlic and toss again. Gently fold in the tofu feta. Let the salad rest 15 to 20 minutes to allow the flavors to meld together. Serve with a side of pita or garlic bread.