Greek Salad

Method

1. Remove the tofu from it’s packaging and place it on a plate between a couple of paper towels. Top with a heavy book or mug and leave to press for as a long as possible, ideally one hour. When it's ready, slice the tofu into sugar-cube-size pieces then leave to one side.
2. Combine the remaining tofu feta ingredients, along with 1 tbsp water, in a large plate with raised sides. Transfer the pieces of tofu to the plate and use your hands to mix everything together. Then cover and leave in the fridge to marinade for at least 2 hours.
3. When you're ready to start building the salad, start by dicing the cucumber and slicing the tomatoes into eighths. Transfer both to a large salad bowl. Peel and thinly slice the onion, slice the olives in half and roughly chop the celery. Transfer to the bowl. Next add the lemon juice, extra virgin olive oil and transfer the tofu feta to the bowl (we usually crumble a few pieces in our fingers) along with all the marinade juices. Give everything a good stir and season to taste. We tend to add an extra pinch of salt, pepper and dried oregano. Enjoy!