Greek "Feta" Wrap
1/2 pound firm tofu, drained and crumbled
1/8 cup water
1/8 cup olive oil
1/8 cup red wine vinegar (or marsala cooking wine)
1/8 cup balsamic vinegar
1/2 tablespoon dried basil
1 teaspoon sea salt
1/4 teaspoon pepper
1/4 teaspoon Italian seasoning or oregano
1 portobello cap, minced
1 zucchini, minced
1 teaspoon olive oil
2 teaspoons balsamic vinegar
tortillas/pitas, to serve
1. Mix tofu with 1/8 cup water, 1/8 cup olive oil, red wine vinegar/marsala cooking wine, 1/8 cup balsamic vinegar, and seasonings.
2. Stir a bit and marinate in the fridge for about 1 hour (or more, if you like).
3. Marinate portobello and zucchini in other teaspoon olive oil and 2 teaspoons balsamic vinegar.
4. When an hour is up, layer "feta" and veggies in pita or tortilla, or mix together and serve as a salad.