Greek Salad with Tofu Feta:

Feta:

1 package extra firm tofu, cubed

2 cups water

1/4 cup lemon juice

1 T salt

2 tsp dried basil

2 tsp dried oregano

Salad:

1 green pepper, diced

1 red onion, thinly sliced

1 avocado, diced

1 container cherry tomatoes, halved

1 jar green olives

2 cups cooked pasta (elbows, shells, or bowties work well)

Dressing:

1/4 c olive oil

1/4 cup lemon juice

salt and pepper to taste

Directions

For the feta:

Heat all ingredients for feta in a saucepan heated over low heat; simmer about 30 minutes.  Cool and refrigerate overnight.  The longer you keep it in the fridge marinating the better it gets! When ready to serve, drain excess liquid.

For the salad:

Toss the salad vegetables and pasta in a large bowl. Whisk the dressing ingredients together and pour over salad. Top with drained tofu and gently combine.