Great for picnics as well as a side on your dinner table, potato salads truly are versatile and suited for any meal. This one, from Lauren Toyota's Vegan Comfort Classics cookbook, has all the components of a Greek salad and is a great way to change up the typical potato salad.
You can find The Creamy Cucumber dressing on page 223 of Vegan Comfort Classics.
Drain the excess water from the tofu and pat and press it dry between paper towels or a tea towel. You don’t need to get all the water out, just some of it. Cut the tofu into 1⁄2-inch cubes.
Whisk together the vinegar, lemon juice, nondairy milk, basil, garlic, and salt in a glass container with a fitted lid. Submerge the tofu cubes in the mixture, place the lid on the container, and refrigerate. Marinate the tofu overnight for a strong flavor, but you can marinate it for as little as 3 hours.
Preheat the oven to 400°F.
Toss the potatoes in the olive oil, oregano, salt, and pepper in a baking dish. Bake for 45 minutes, tossing once halfway through the bake time, until roasted and golden brown.
Toss the warm potatoes with the cucumber, bell pepper, tomatoes, onion, olives, pepperoncini, and tofu feta. Drizzle with as much creamy cucumber dressing as you like and serve immediately. Add extra ground pepper and/or oregano to taste.
Be sure to dress only the amount you will consume. If you’re not eating the salad right away, do not toss the potatoes with the veggies, as the cucumber and tomatoes will get soggy.