Pearl Couscous Greek Salad | IMPACT Magazine

Ingredients

• 1 350 g package extra firm organic tofu
• 1/2 cup white wine vinegar
• 2 1/2 Tbsp. lemon juice
• 3 Tbsp. almond milk
• 1 Tbsp. dried oregano
• 1 tsp. dried thyme
• 1 tsp. dried basil
• 1 tsp. garlic powder
• 2 tsp. sea salt
• 1 Tbsp. olive oil
• 1/4 cup extra virgin olive oil
• 1/4 cup vegan mayo
• 1/2 cup peeled cucumber
• 3 Tbsp. fresh dill
• 3 Tbsp. fresh lemon juice
• Season to taste
• 1 1/2 cups cooked pearl couscous
• 2 cups fresh tomatoes, assorted, roughly chopped
• 2 cups cucumber, slivered using a peeler
• 1/2 cup kalamata olives
• 1/2 cup artichoke hearts, roughly chopped
• 1/2 cup red onion, finely sliced
• 1/4 cup fresh oregano, dill or parsley