The High Holidays are a little overwhelming with all the sweet dishes, one after the other, in hopes that the New Year will be sweet. Some even have the custom of avoiding sour or vinegary foods on Rosh Hashanah, so there’s nothing to offset all the sugary food. That’s why we like to serve this salad for the Sabbath meal preceding the holidays, or for Sukkos. The bonus is that it’s easy to prepare, parve, and tastes like the real deal. The recipe calls for cubed tofu instead of feta cheese, and you simply marinate the tofu cubes in the vinaigrette dressing to give it that characteristic briny flavor of the feta.

Tofu Greek Salad

Yield: Serves 6-8

Dressing

Mix together:

• ½ cup olive oil
• ¼ cup red wine vinegar
• 2 teaspoons salt
• 1 teaspoon basil
• ½ teaspoon black pepper
• ½ teaspoon oregano

Pour the dressing over:

    1 lb. tofu, cut into ¾-inch cubes

Marinate for at least 1 hour, stirring occasionally.

Wash, core, and cut into chunks:

    3 fresh tomatoes

Wash and cut into chunks:

    3 cucumbers

Add these to the tofu along with:

    ½ large red onion, chopped

    1 cup Greek or black olives

Toss and serve on a bed of lettuce.