Vegan Greek Salad with Marinated Tofu Feta

Anastasia

4 years ago

This vegan Greek salad is my go-to everyday salad. I love using tofu here instead of feta for substance and protein. Marinated in olive oil and Italian herbs tofu makes yummy and versatile addition to any salad.

I also like to add some greens like arugula to my vegan Greek salad and serve it with toasted whole grain bread for a complete nutritious meal. It makes a perfect refreshing lunch or a light dinner.

The night before, drain and pat dry tofu with paper towel. Dice it into cubes of desired size.

In a small mixing bowl whisk together olive oil, Italian seasoning, nutritional yeast, lemon juice, garlic powder, salt and black pepper.

Put diced tofu into a jar and pour the marinade over it. Close the lid and shake the jar until tofu is coated in marinade evenly. Place in a fridge overnight. You can marinade it for couple of days to increase the flavor.

When you’re ready to serve the salad prepare a simple dressing by whisking together olive oil, lemon juice, white wine vinegar, salt and black pepper.

Combine diced vegetables, sliced onion, olives and tofu (without marinade) with dressing and serve.

Vegan Greek Salad with Marinated Tofu Feta

Easy vegan Greek salad with tofu “feta”, marinated in olive oil and Italian herbs.

Author: Anastasia
Prep Time: 10 min
Cook Time: 0 min
Total Time: 10 minutes
Yield: 4-6
Category: Salad
Cuisine: Greek, Vegan

Ingredients

1 large bell pepper, chopped
2 medium tomatoes, chopped
2 medium cucumbers (about 80-100g each), diced
1 small red or white onion, thinly sliced
1/3 C Kalamata or black olives
1 tbsp extra virgin olive oil
1 tsp lemon juice
1 tsp white wine vinegar
salt and black pepper to taste

For herbed tofu feta:

120g firm tofu, drained
1/4 C extra virgin olive oil
1 1/2 tbsp Italian seasoning
1 tbsp nutritional yeast
1 tsp lemon juice
1/2 tsp salt or more to taste
1/4 tsp garlic powder
black pepper to taste

Instructions

The night before, drain and pat dry tofu with paper towel. Dice it into cubes of desired size.
In a small mixing bowl whisk together olive oil, Italian seasoning, nutritional yeast, lemon juice, garlic powder, salt and black pepper.
Put diced tofu into a jar and pour the marinade over it. Close the lid and shake the jar until tofu is coated in marinade evenly. Place in a fridge overnight. You can marinade it for couple of days to increase the flavor.
When you’re ready to serve the salad prepare a simple dressing by whisking together olive oil, lemon juice, white wine vinegar, salt and black pepper.
Combine diced vegetables, sliced onion, olives and tofu (without marinade) with dressing and serve.