This is a great way to use up some of those summer veggies you picked up at the farmers market. Try mixing any leftovers with whole wheat couscous and eat straight from the fridge as a cold lunch or dinner the next day. If you prep the veggies as well as make the tofu feta the night before, you’ll be surprised at how quick you can get dinner on the table the next evening. This dish is easily made gluten-free by serving over gluten-free pasta.
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 can (141⁄2 ounces, or 406 g) diced tomatoes (or 1 ½ cups fresh roma tomatoes, diced)
- 2 mild banana peppers (or one pickled pepperoncini), minced
- 4 cups (480 g) summer squash, diced
- 2 cans (14.5 ounces, or 406 g) cooked chickpeas (3 cups homemade)
- 1 cup (100 g) olives (use your favorites)
- 1 cup (235 ml) white wine
- 1 to 2 teaspoons dried oregano (or 1 to 2 tablespoons fresh oregano, minced)
- salt and pepper to taste
- cooked pasta, for serving
- 1 package (15 ounces, or 425 g) firm tofu (It’s fine if yours is a little more or less – manufactures are constantly changing their package sizes)
- zest and juice of 1 lemon
- ¼ to ½ teaspoon salt
Press the tofu for the tofu feta. Chop the veggies and set aside until you are ready to cook the pasta topping.
Prepare the Tofu Feta by breaking up the pressed tofu until it looks like feta and mixing it with the lemon zest and juice. Add ¼ teaspoon salt, taste, and add the additional ¼ teaspoon if needed. Feta is a traditionally salty cheese.
To make the pasta topping heat the olive oil over medium heat in a large sauté pan. Add garlic and tomatoes and cook until the tomatoes are starting to cook down. Then add the peppers, squash, chickpeas, olives, white wine and 1 teaspoon of the dried oregano. Continue to cook until the liquid is reduced by about half and the alcohol is cooked out.
Serve over whole wheat pasta and top with a liberal amount of Tofu Feta.