There's probably some sort of fancy Italian or Greek name for what I've made here, but unfortunately I don't know what it is. Though you don't really need a fancy name when you've got a dish this delicious.
You don't have to marinate the tofu over night but I do recommended it as the flavors really develop. If you're in a pinch, you could get away with marinating for an hour. Or even less. The vegan police won't bust down your door. Promise.
Ingredients
(serves two)
Feta or Un-Feta, as it were
1/2 block firm tofu
1 tablespoon lemon juice
2 tablespoons balsamic vinegar
2 tablespoons water
2 tablespoons olive oil
1 pinch salt
1/2 cup (packed) fresh basil, minced
Vegetables
2 tablespoons olive oil
1 medium red onion sliced into thin half moons
2 small zucchini, chopped into chunks
2 Portobello mushroom caps (about palm sized or bigger), sliced into 1-inch strips
salt and pepper to taste
12 campari tomatoes, cut in half
1/4 cup roasted, salted sunflowers seeds
Handful basil leaves, torn into rough pieces
Enough arugula for 2 people
Method
Whisk together lemon, vinegar, water, oil, basil and salt. Crumble tofu into small pieces. Pour oil mixture over tofu and toss to coat in a bowl. Cover bowl with cling film and refrigerate overnight.
The next day, heat olive oil in a large saucepan. Add onions and sauté until soft. Add zucchini, mushrooms and a pinch of salt and pepper. Continue sautéing for five minutes. Add tomatoes and continue cooking for about a minute. The tomatoes' skin should start puckering a little. When that happens, you're done! Turn off the heat.
Place sautéed vegetable on top of arugula. Sprinkle on feta/un-feta, sunflower seeds and basil. Serve warm and eat immediately, before the arugula starts to wilt.