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.
PrintVegan Greek Salad with Marinated Tofu Feta
Easy vegan Greek salad with tofu “feta”, marinated in olive oil and Italian herbs.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 minutes
- Yield: 4-6 1x
- Category: Salad
- Cuisine: Greek, Vegan
Ingredients
Scale
- 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.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 147
- Sugar: 2.9g
- Sodium: 347mg
- Fat: 13g
- Saturated Fat: 1.5g
- Carbohydrates: 6.8g
- Fiber: 2.2g
- Protein: 2.8g
- Cholesterol: 0mg
