Create a Vegan Greek Salad

Whether you're vegan or not, this delightfully light take on the classic Greek Horiatiki Salata is simple and delicious. The "feta" is made with firm tofu, which I marinated in lemon juice, nutritional yeast and salt. The salt in the marinade not only brines the tofu, it also draws out water from the tofu, giving it the crumbly texture of feta. The lemon juice adds the requisite tangy taste, and the nutritional yeast brings the umami and barnyard funk typical of sheep's milk cheese.

While I'd be lying if I told you it tasted exactly like good feta, it does hit all the right notes: tangy, creamy, salty and brimming with umami. If given the choice between having this and a bland flavorless "feta-style" cheese made with cow's milk, I'd choose this any day. When paired with the sweet juicy tomatoes, crisp cucumber, pungent onions and salty olives, this plant-based Greek Salad is a festive party of colors, textures and tastes.

As with any simple dish, it's very important to use the very best ingredients you can find. The tomatoes in particular should be red and ripe as the salad really needs the balancing sweetness of the tomatoes to offset the salty olives and cheese. The tofu can be prepared up to a week in advance, but the salad should be chopped and tossed just before serving.

To eat, it just crumble up the "feta" and stir everything together.