Crispy Lemon Herb Tofu 

• 1 block (450 grams) organic firm tofu
• 1 tbsp extra virgin olive oil 
• 1 tbsp reduced sodium tamari
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp nutritional yeast
• 1 tbsp arrowroot starch 
• 1 tsp dried oregano
• 1 tsp dried basil

Hummus

• 1 1/2 cups cooked chickpeas (or 1 14-oz can, drained and rinsed)
• 1/3 cup freshly squeezed lemon juice
• 2 tbsp tahini
• 2 tbsp extra virgin olive oil 
• 2 garlic cloves, minced
• 3/4 tsp fine sea salt
• Freshly ground black pepper

Tzatziki

• 1 cup non-dairy yogurt (or organic/local goat, sheep, or cow’s milk yogurt if not vegan)
• 1/2 an English cucumber, grated, juice squeezed out
• 2 tbsp freshly squeezed lemon juice 
• 2 garlic cloves, minced
• 1/3 cup fresh mint leaves, finely chopped 
• Pinch each fine sea salt and freshly ground black pepper

Greek Kale Salad 

• 1 large bunch of kale, chopped
• 1 red bell pepper, diced
• 1/2 an English cucumber, diced
• 1 medium tomato, diced
• 1/2 cup pitted Kalamata olives, sliced
• Big handful of fresh parsley, finely chopped 
• 2 tbsp extra virgin olive oil 
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp red wine vinegar
• 1 tsp dijon mustard
• 1 tsp pure maple syrup
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1/4 tsp fine sea salt
• Freshly ground black pepper, to taste

For Serving 

• 4 naan or pitas