Vegan Greek Salad with Mushroom Souvaki

For the “feta”
1 350 g brick extra-firm organic tofu
½ cup rice vinegar
2 Tbsp lemon juice
½ cup almond milk (or soy milk)
1 tsp dried basil
½ tsp garlic powder
2 tsp sea salt
-Cube the tofu
-Whisk together remaining ingredients, and submerge tofu
-Marinate tofu 3 hours or overnight

Creamy Cucumber Dressing
¼ cup olive oil
2 Tbsp white wine vinegar
⅓ cup shredded cucumber
2 Tbsp vegan mayonnaise
1 tsp dried oregano
1 tsp dried basil
1 tsp garlic powder
¼ tsp ground mustard
¼ tsp sea salt
¼ tsp ground pepper
½ tsp agave nectar
-Combine all ingredients above

For the Mushroom Walnut Patties
1 Tbsp ground flax
3 Tbsp water
⅓ cup onion, finely chopped
2 cloves garlic, minced
1 cup mushrooms
2 tsp coconut
1 tsp fresh thyme
1 cup raw walnuts
½ cup flour
2 tsp tamari
2 Tbsp tomato paste
2 Tbsp parsley
1 tsp onion powder
½ tsp cumin
½ tsp ground mustard
¼ tsp smoked paprika
¼ tsp sage
¼ tsp ground pepper
¼ tsp sea salt
1 – 3 Tbsp oil
-whisk flax and water
-Sautee onions and mushrooms 2 minutes, place is food processor with remaining ingredients until thick
-Form into patties, and bake at 375 until crispy

For the Greek Salad
8 – 9 cups arugula
1 cup cherry tomatoes
½ cup sliced kalamata olives
½ red onion, thinly sliced
1 cup tofu feta cubes

Assemble salad, mix in patties, pour over dressing, and enjoy!