Greek Salad

3 vine ripe tomatoes, cut into chunks

1 red onion, thinly sliced

1/2 European seedless cucumber, cut into bite-size chunks

1 cup Kalamata black olives

1/4 block of tofu cut into cubes

2-3 Tablespoons of lemon juice

1 teaspoon dried oregano, crushed in palm of your hand

Salt and olive oil to taste

Directions:

Marinate tofu cubes in salted water overnight. drain water the next day and marinate in again for at least 2 hours in lemon juice and oregano.  Combine vegetables, and olives in a large bowl.  add salt and olive oil to taste, and top with marinated tofu cubes!

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