To go with my dinner, I often make Greek salads with baby cucumbers, grape tomatoes, black olives, and vegan feta cheese. There are some great recipes out there on how to make feta out of extra firm tofu marinated in brine with lemon juice and herbs, but sometimes I simply soak the tofu in olive juice. I find that this gives it that same feta-like flavour and saves a bit of time, too.
I happened to have some beets lying around, so I tried adding them into my salad this time. I also mixed the tofu feta in with a bit of beet juice, and it came out with this beautiful pink colour 🙂