Print

Vegan Greek Salad with Tofu Feta

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This fresh, simple, and delicious Vegan Greek Salad with Tofu Feta is about to become your new favorite thing. Recipe from Food52 Vegan.

Ingredients

TOFU FETA:
1 14-oz block extra-firm tofu
1/4 cup water
1/4 cup freshly squeezed lemon juice
2 and 1/2 Tbsp. white miso*
2 Tbsp. apple cider vinegar
1 tsp. dried oregano
SALAD:
1 large cucumber, halved lengthwise, seeded**, and chopped into 1-inch pieces
2 heaping cups seeded and diced tomatoes, in 1-inch pieces
3/4 cup pitted kalamata olives, halved
1/2 cup thinly sliced red onion***
1/3 cup chopped fresh Italian parsley
DRESSING:
1/4 cup olive oil
2 Tbsp. red wine vinegar
1 Tbsp. lemon juice
1 tsp. dried oregano
salt + pepper
FOR SERVING:
pita, optional

Instructions

  1. TOFU FETA: Press the tofu for at least 1 hour, wrapped in a clean tea towel and weighted down with a heavy pan or cutting board.
  2. In a small bowl or measuring cup, whisk together the water, lemon juice, miso, vinegar, and oregano.
  3. Cut the tofu into 1-inch cubes. Place tofu in a square container or baking pan. Pour in the marinade and gently stir until the tofu is evenly coated. Cover and refrigerate for at least 4 hours or, for optimum flavor, up to 2 days. Drain well before using.
  4. SALAD: Put all the ingredients in a large bowl and toss to combine.
  5. VINAIGRETTE: Put the olive oil, vinegar, lemon juice, oregano, salt, and pepper in a small bowl and whisk until well-blended.
  6. Drizzle the dressing over the salad and stir gently until all the ingredients are evenly coated. Add the tofu feta and toss gently to combine. Serve with pita on the side.

Notes

*Miso is a fermented bean paste that can be found in the refrigerated section, typically by the tofu. White miso has a gentler flavor than other misos, so be sure to buy the white stuff.
**I used a big ol’ English cucumber, and since the seeds are so small, I didn’t end up seeding it.
***If I’m serving red onion raw, I like to soak the sliced red onion in ice water for 10ish minutes to take away that really strong oniony flavor.
Recipe reprinted with the permission from the wonderful author of Food52 Vegan, Gena!

Find it online: https://www.fooduzzi.com/2019/08/vegan-greek-salad-tofu-feta/

Pin It on Pinterest

Share This