Recipe: Loaded Greek Salad with Lemony Greek Potatoes & Vegan Tofu Feta

The inspiration for this came from Erin Ireland and I loosely used a recipe from The Mediterranean Dish for the potatoes.

Lemony Greek Potatoes
4-6 White Potatoes - diced; I left the skin on
1 Lemon - juiced
1 C Veggie Broth
2 cloves Garlic - crushed
2 Tbsp Olive Oil - drizzled on the potatoes
1-2 Tbsp Paprika
2 tsp Rosemary (or another herb you like)
Salt & Pepper

Pre-heat oven to 400 degrees
Place the potatoes into a baking dish - I use a lasagna dish & a non-stick mat to help clean-up
Drizzle olive oil, paprika, S&P, and rosemary over the potato cubes and toss

In a bowl, combine the Lemon Juice, Veggie Broth, & crushed Garlic
Poor over potatoes, cover and bake covered for approximately 30-40 minutes - until potatoes become slightly tender; then remove cover and continue to back until they start to get crispy

**You can also marinate the potatoes overnight!

Tamari Garlic Tofu
1 block Organic Firm Tofu - diced
1/2 C Tamari - I use a GF option
1-2 cloves Garlic - crushed
1 Tbsp Greek Seasoning (optional)

Cube tofu
In a bowl, combine tamari, garlic, and greek seasoning
Place tofu and marinade into a tupperware, cover & shake - allow to sit for a while

Lay out on a baking sheet (I use a silpat on top) and place into oven to cook until crispy - about 15-20 minutes

Tofu Feta (from Erin Ireland & Virtuous Pie)
2/3 block Organic Extra Firm Tofu
1/2 C Refined Coconut Oil - melted
2 Tbsp Lemon Juice
1 1/2 Tbsp Apple Cider Vinegar
1/2 tsp Onion Powder
1 tsp Garlic Powder
1 tsp (at least) Salt

Place all ingredients into a food processor and blend until smooth, or add to powerful blender (Vitamix), turn on, and tamper until smooth
Put into tupperware & into the fridge to set

Salad
Cubed Veggies of choice (Bell Peppers, Cucumber*, Tomato, Red Onion, lettuce, etc)
1-2 Tbsp Olive Oil
1/2 Lemon - juiced
1-2 Tbsp Balsamic Vinegar

*I usually leave the cucumber out of the salad & add to each serving so it stays crispy

Assemble & devour!

I usually put the salad on the bottom & place the tofu & potatoes around the edges, then add the Tofu Feta on top.