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Ingredients
  • subheading: For the Greek Seasoning:
  • 2 tablespoons olive oil
  • 1 lemon, juiced (about 3 tablespoons)
  • 4 cloves garlic, minced or pressed
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • 2 teaspoons Dijon mustard
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • subheading: For the Veggies & Tofu:
  • 1 (350g/ 12.3oz) block extra-firm tofu, drained, and torn into bite-sized pieces
  • 1 medium zucchini, cut into half moons
  • 1 bell pepper, (any color), sliced
  • 1 medium red onion, thickly sliced
  • 1 pint cherry or grape tomatoes, (2 cups), left whole
  • ½ cup kalamata olives, (pitted if prefered)
  • ¼ cup vegan feta, ( homemade or store-bought), crumbled
  • Optional for serving: cooked rice, warmed pita bread, vegan tzatziki, hummus, roasted potatoes, fresh oregano, or parsley
Steps
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