To prepare the Tofu Feta, place the tofu cubes in a resealable glass container or zipper bag. Add the coconut vinegar, oregano, and salt. Seal the container, then gently shake to combine. Refrigerate for at least 2 hours or overnight for maximum flavor.
When you're ready to make the salad, add the Tofu Feta, tomatoes, and cucumbers to a salad bowl.
Drizzle with the olive oil and red wine vinegar.
Add the fresh basil leaves and toss to combine the ingredients. Taste and add salt and pepper, as needed. Serve immediately.
Video
Notes
Amy's tips:
Prepare the tofu feta a day or two in advance for maximum flavor.
For removing the excess water from the package of tofu, I recommend using the EZ Tofu Press.
Storing:While this salad is best enjoyed fresh, it will last covered and refrigerated for about 2 days. If kept separate from the salad, Tofu Feta will last up to 4 days refrigerated.Prefer to skip the Tofu Feta? You can leave it out entirely or substitute your favorite store-bought vegan feta-style cheese.