Greens, tomato and cucumber salad, and German mustard potato salad with peas

Pita with spicy baked tofu and vegan tzatziki

Before we get to the pita, this lovely meal also involved vegetables dipped in homemade scallion hummus and fancy, marinated olives from Wholefoods. A few of those tomatoes are from the ones we grew this summer on porch! The final harvest yielded about 50 tomatoes, which are slowly ripening in a paper bag.

Spicy baked tofu and mushrooms

1/2 block firm tofu, frozen then thawed, cut into bite sized pieces

1/2 c. lemon juice

1 TBL olive oil

2 serrano peppers, sliced

1/2 c. mushrooms, chopped

1/2 tsp oregano

1/2 tsp parsley

1/2 tsp turmeric

1/2 tsp red chili flakes

1/4 tsp paprika

salt and pepper

In a dutch oven, mix together the lemon juice, oil, and spices. Mix in tofu, peppers, and mushrooms. Let marinate for about 30 minutes. Preheat oven to 400. Bake 30-45 minutes, until tofu is browned to your liking.

Vegan tzatziki

1 cucumber

1 garlic clove

8 oz. vegan plain yogurt

1 TBL lemon juice

1 tsp dill

1 tsp parsley

1/2 TBL salt

1/2 tsp pepper

Slice the cucumber in half and scoop out the seeds with a spoon, and discard. Slice cucumbers, then set in a colander in the sink. Toss with salt and allow to drain about 30 minutes. Blend garlic, lemon juice, spices, and half of the cucumbers with an immersion blender. Drain off a little of the liquid, then stir in the yogurt and remaining cucumber pieces. Refrigerate (ideally for a few hours, but 30 minutes will do).