Greek Nachos

Difficulty: MEDIUM

Tofu Feta
1/4 block extra firm tofu, crumbled
1/2 c water
2 T white vinegar
1 pinch lemon zest
1/2 t dried oregano
1 t salt
1/2 t sugar

Combine water, vinegar, salt, and sugar in a pot.
Heat and stir until dissolved.
Add tofu, oregano, and lemon zest.
Remove from heat, transfer to container.
Chill mix (in brine) for an hour before serving.

6 oz non-dairy sour cream
3 cloves garlic, minced
1/2 lemon, juiced
1 T olive oil
1/2 cucumber, finely chopped
1/4 t salt
Fresh pepper to taste

Combine all and chill for 30 minutes.

Topping Mix
1 can chick peas, drained
2 T red onion, chopped
1/4 c roasted red peppers or tomato, chopped
2 T pepperonccinis, chopped
1/2 c marinated artichokes, drained and chopped
8 kalamata olives, pitted and chopped
2 T beano’s oregano white pizza sauce
Fresh pepper
1/2 lemon, juiced

Combine toppings in bowl.

Place pita chips on plate, top with chick pea mixture, tofu, and drizzle of tzatziki. Sprinkle fresh dill and pepper.

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