Greek Salad with Tofu Feta ‘Cheese’

Greek Salad with Tofu Feta ‘Cheese’
(Serves 8) ~ Vegan, Gluten-Free, Almost-Raw

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I came up with this salad the beginning of this week with my husband in mind. Before we transitioned from vegetarian to vegan, he used to love Greek Salads with Feta Cheese. So much so, come to think of it, I’m pretty sure it was a Greek Salad that gave him food poisoning once from a popular local restaurant that he used to frequent. This was before we met but I recall when he told the story it was the cheese that got ‘em. Let’s just say I’m pretty sure they weren’t practicing proper food storage/handling. :-/ Ugh, that is such a yucky feeling.
On a more cheerful note – I made Tofu Feta, yay! The flavors in the tofu really pack a punch, it is very delicious. The kids enjoyed this recipe as well – salad and all. 🙂 So with Seth in mind I re-created an old favorite of his. I do enjoy veganizing classics. Enjoy and Happy Friday!

Salad Ingredients:
3 Hearts of Romaine – rinsed, dried and chopped
1 bunch Fresh Parsley (1 Handful), chopped
1 Head Radicchio – rinsed, dried, cored, shredded
1 English Cucumber, chopped
1 Red Pepper, seeded/chopped
1 Green Pepper, seeded/chopped
½ Red Onion, sliced thin
2-3 Vine Ripe Tomatoes, chopped
1 (9.5oz) Kalamata Olives, drained

Tofu Marinade:
1/3 Cup Extra Virgin Olive Oil
½ Cup Red Wine Vinegar
½ Tbsp Course Sea Salt
2-3 Tsp dry Basil
2-3 Tsp dry Oregano
1 Tsp Pepper
½ Tbsp Dijon Mustard
1 (14oz Pkg) Extra Firm Tofu, drained/pressed

Directions:
-Combine all ingredients for the tofu marinade except the tofu. – Whisk together to combine.
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-Add tofu – I gently mash down with the same whisk used to combine the ingredients.
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-Cover and refrigerate – I refrigerated for 3-4 hours before serving, however, you can refrigerate overnight and the flavors will develop more. –Drain any excess liquid before tossing in with salad.
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-Combine all washed, dried and chopped ingredients for the salad – toss to combine. -I topped salad mixture and tofu feta with red wine vinegar and extra virgin olive oil to taste. With the kalamata olives, tofu feta and red wine/olive oil – I think it provides the perfect balance with each other, however, if you’re looking for a salad dressing recipe – see below. 🙂 Enjoy!

Quick Greek Salad Dressing:
1/3 Cup Extra Virgin Olive Oil
½ Cup Red Wine Vinegar
½ Tbsp Garlic, minced
1 Tsp dry Basil
1 Tsp dry Oregano
½ Tsp Salt
½ Tsp Pepper
½ – 1 Tbsp Sugar

-Whisk all ingredients together to combine. That’s it!

My bowl:
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Eggless “Egg” Salad

Eggless “Egg” Salad
(Serves 4) – Vegan, Gluten-Free, Dairy-Free, Egg-Free
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This recipe is so simple and delicious… I’m pretty sure you guys are starting to notice a trend throughout my posts – simple simple. I love easy dishes and this recipe takes no time at all. I typically like to mention a couple add-ins or swaps because sometimes you may not have certain ingredients on hand: capers and/or nutritional yeast would be nice additions to this recipe or you can swap the pickle with (1-2 Tbsp) of Relish instead. You can spice it up with Chili Powder or freshen it up with Dill. Enjoy!

Ingredients:
1 (14oz Pkg) Extra Firm Tofu, drained/pressed
¼ Tsp Turmeric
¼ Tsp Smoked Paprika
1 Dill Pickle Spear, chopped finely
1 Celery Rib, minced
½ Tsp Salt
½ Tsp Fresh Ground Pepper
1 Tsp Dijon Mustard
½ Cup Vegenaise (Vegan Mayo)

Directions:
-In dry sauté pan warm Tofu through mashing down with wooden spatula for a couple minutes.
-Add Turmeric and Paprika then mix through.
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-Combine tofu mixture in bowl with remaining ingredients.
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-Serve on a roll or in a lettuce wrap/cup for completely gluten-free option. Enjoy!

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Another reason to be vegan! Eggless Egg Salad – you won’t miss the period.
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Eggless 'Egg' Salad

  • Servings: 4 ~ Vegan, Gluten-Free, Dairy-Free, Egg-Free
  • Difficulty: Easy
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Credit: https://veganrescue.com/
Ingredients:
1 (14oz Pkg) Extra Firm Tofu, drained/pressed
¼ Tsp Turmeric
¼ Tsp Smoked Paprika
1 Dill Pickle Spear, chopped finely
1 Celery Rib, minced
½ Tsp Salt
½ Tsp Fresh Ground Pepper
1 Tsp Dijon Mustard
½ Cup Vegenaise (Vegan Mayo)

Directions:
-In dry sauté pan warm Tofu through mashing down with wooden spatula for a couple minutes.
-Add Turmeric and Paprika then mix through.
-Combine tofu mixture in bowl with remaining ingredients. Serve on a roll or in a lettuce wrap/cup for completely gluten-free option. Enjoy!

Memphis Taproom Phila. PA ~ Restaurant Review

Memphis Taproom
2331 E. Cumberland St. Philadelphia, PA 19125
(215) 425-4460
Located in the Kensington section: Border of Port Richmond & Fishtown neighborhoods.

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Just to quote myself again from my Coconut Bacon post,

[“The first time I ever realized that coconut ‘bacon’ was even a thing was at a restaurant in Philly called the Memphis Taproom when I tasted their vegan sandwich called the Smoked Coconut Club! This sandwich is so incredible and was even featured on the Food Network’s show Diners, Driver-Ins & Dives. Seriously, if you are ever in Philadelphia, try this sandwich, they actually use a smoker to smoke their coconut. Since that experience years ago, I was inspired to make coconut ‘bacon’ myself, however, using smoked flavoring instead of an actual smoker. Since then I’ve added it atop my black bean burgers, put it in my version of Spaghetti alla Carbonara, in Mofongo and even attempted to recreate the Taproom’s Coconut Club”]

I would categorize this restaurant as a dive. I know people go for the beer (hence ‘Taproom’) and they have a beer garden too, but we went for the food! Although having no vegan entrees they do offer vegan sandwiches and appetizers on their menu. The Smoked Coconut Club (Grilled Lemon Garlic Tofu, Smoked Coconut with Tomato Herb Mayo) is truly divine. A favorite amongst vegans and non-vegans alike. I’ve had their Spaghetti Sandwich (Lentil Meatballs, Marinara and Vegan Mozzarella – Daiya) in the past also.
My brother is getting married soon and Saturday morning was his future wife’s surprise Bridal shower. These past few weeks have been hectic with preparations – centerpieces, décor etc. The bridal shower was a success, Breakfast at Tiffany’s themed! Everything was beautiful. Given the theme and the time of day, brunch was offered. There were no vegan selections for Jasmine and I, however, since the guys were hanging out at my brothers until the shower was over it turned out to be the perfect opportunity for us to hit up Memphis Taproom before heading home.
This was my first time trying the Hummus (Hefe-Weizen Hummus) served with Grilled Pita, Carrots, Cucumbers, Kalamata Olives sprinkled with Sumac. The hummus was amazing, warm, flavorful and devoured very quickly (evidence below)…we stopped eating for a moment when I remembered to photograph it. 🙂
(Excuse the cell phone pics :-/)

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Although I’ve recreated this sandwich in the past…I don’t have any pics today to share of my creation, however, combining a few of my prior posts you can easily re-create a similar sandwich.

Coconut Bacon:
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Baked or Grilled Tofu:
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Try with my Russian Sauce (Although I have tried my hand at the Tomato Herb Mayo)
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If you’re in Philly check out the Memphis Taproom! Enjoy.

Smoked Paprika Sauce & Baked Tofu ALT

Smoked Paprika Bean Sauce
(Makes about 2 Cups) ~ Vegan, Gluten-Free, Soy-Free, Raw, Dairy-Free
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This sauce recipe began in my mind as something different… :-/ Nevertheless the sauce turned out flavorful. The sauce itself is gluten-free, soy-free etc. but in this recipe, I did use it atop a sandwich – Tofu ALT (pictured above) – which clearly has both. This sauce has been also used over rice with tofu (pictured below) which is a gluten-free version. I prepared the tofu the same in both cases. This sauce is also nice on some veggies or fries. Enjoy! 🙂
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Ingredients:
1 (16oz can) Large Butter Beans, drained/rinsed
3 Button Mushrooms, wiped/quartered
1 (5.46oz can) Coconut Milk (abt ¾ cup)
2 Garlic Cloves, minced
1 Tsp Smoked Paprika
1 Tsp course Sea Salt

Combine all ingredients in a high-speed blender. Refrigerate unused portion.
Here’s the Sauce!
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Oven Baked Tofu
1 (14oz Pkg) Extra Firm Tofu, drained/pressed
Course Sea Salt
Fresh Ground Black Pepper
Smoked Paprika
Extra Virgin Olive Oil

Directions:
-Preheat oven to 425 degrees F. -Remove tofu from package, if you have a press go for it. If not, let tofu drain on a paper towel then pat dry. Cut tofu into eighths – first cutting in half diagonal then cutting those pieces in four. Press again with paper towel to dry.
-There were no measurements included with the seasonings. I just simply drizzled a little Extra Virgin Olive Oil then rubbed in the course sea salt, sprinkled some Pepper and Paprika. Flip over and do the same on the opposite side.
-Place on baking sheet drizzle a little more olive oil – about a capful – over tofu and bake for 30 minutes. Flip over after 20 minutes. Crisp & Delish – Enjoy!

Building the Tofu ALT:
-Spread the Paprika sauce on each side of bread.
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-Add Lettuce
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-Top with Sliced Tomatoes and Avocados – Sprinkle with Salt and Pepper here.
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-Add Baked Tofu.
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-Drizzle with Paprika Sauce
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-Enjoy!
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Smoked Paprika Bean Sauce

  • Servings: Makes about 2 cups ~ Vegan, Gluten-Free, Soy-Free, Raw, Dairy-Free
  • Difficulty: easy
  • Print

Ingredients:
1 (16oz can) Large Butter Beans, drained/rinsed
3 Button Mushrooms, wiped/quartered
1 (5.46oz can) Coconut Milk (abt ¾ cup)
2 Garlic Cloves, minced
1 Tsp Smoked Paprika
1 Tsp course Sea Salt

Combine all ingredients in a high-speed blender. Refrigerate unused portion.

T…Tofu! – Blackened Tofu

Blackened Tofu
Vegan, Gluten-Free
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TTOFU! I can’t let the letter ‘T’ go by during this awesomely amazing A-Z Blog Challenge without talking about Tofu. I really do love Tofu – the #1 reason is for its versatility. I look back through all the years, going through my recipe collection and pictures…tons of pictures!…there are countless Tofu recipes. Various Fried Tofu preparations: Lemon Pepper, Sundried, Blackened (See below); Breakfast – Hash, Breakfast Scramble (like eggs), Vegan Omelets; Vegan ‘Egg’ Salad; Desserts – Peanut Butter Pies and more! Low Calorie and it’s high in protein and calcium too. You can fry it, bake it, grill it and eat it raw. The way it takes on any flavor that you throw at it, is fantastic. Enjoy!
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Blackened Tofu Seasoning Mix:
3 Tbsp Extra Virgin Olive Oil
½ Tsp fresh course Ground Pepper
½ Tsp Smoke Paprika
¼ Tsp Oregano
½ Tsp Garlic Powder
¼ Tsp Chili Powder
½ Tbsp Corn Starch

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-Combine all ingredients to make seasoning.
-Slice Tofu and pat dry. –Coat Tofu in seasoning and fry in olive oil or bake.

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