Ultimate Greek Nachos | Plant-Based cooking

Ingredients

• 4 whole wheat pitas (cut into 6 wedges each)
• 1 large hothouse cucumber (chopped ¼”)
• ½ cup black or Kalamata olives (chopped ¼”)
• 1 large tomato (chopped ¼”)
• 1/3 cup mint (chopped)
• 1 12-14 oz package firm organic tofu (drained and pressed for 30 minutes)
• 2 cloves garlic (rough chopped)
• 1 tbsp light miso
• 1 tsp dried oregano
• 1/4 cup red wine vinegar
• 2 tbsp lemon juice (freshly squeezed)
• 1/2 tsp salt
• ¼ cup tahini
• 3 tbsp lemon juice (about 2 lemons)
• 1 tbsp maple syrup
• 2 tbsp nutritional yeast
• 1 clove garlic (crushed or finely grated)
• 3/4 cup unsweetened homemade yogurt ((or a small carton store-bought))
• 1/2 cucumber (peeled and minced or grated)
• 1 lemon (juiced)
• 1 tsp mint (chopped)
• 1 tsp dill (chopped)
• 1 clove garlic (minced)