Unfortunately the weekend went by way too fast! Yesterday I was at the Veggie World in Wiesbaden and it was really great. So much delicious vegan food and great lectures, among others by Björn Moschinski and Attila Hildmann. I’ve been there last year and by comparison, there was just a lot more going on this year! A clear sign that more and more people are enthusiastic about vegetarian and vegan diets. 🙂 In any case, I have taken many pictures and will tell you more about my experiences at Veggie World in the next few days.
But today I still have a recipe for you and for Mediterranean pasta with tofu feta. Although the dish is prepared very quickly, it needs some planning in advance, as the tofu needs to be refrigerated for two days. It is simply crumbled with a fork or a hand and filled with some oil, lemon juice, oregano, salt, pepper and chopped capers in a lockable bowl. Apart from waiting, you do not have to do anything else. But I usually can not let it off once in a while to see what the tofu looks like and to stir it. : D Similar to “real” feta you can use it for salads, pasta dishes and much more. I still used tomatoes, aubergines, black olives and artichokes for the Mediterranean pasta,