Vegan Greek Tofu Salad

This Vegan Greek Tofu Salad is a tasty, refreshing dish. Great as a side or main meal served over a bed of lettuce.

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Two summers ago, my friend Alex from Delish Knowledge posted this recipe for vegan tofu, and I decided to try it.

I had all the ingredients in my kitchen and was so intrigued.

And y’all… I am so thankful that I tried it because this tofu feta is so incredible.

How to make tofu feta

Making this tofu feta couldn’t be much easier.

Just stir together the marinade and add the cubed, pressed tofu.

It’s important that you drain the tofu really well, so it can absorb all the marinade and get that feta-like flavor.

Vegan Greek Salad

Once the tofu has marinated for at least a few hours, you toss together all the salad ingredients.

I really like this salad because all the ingredients are already in my kitchen.

Vegan Greek Tofu Salad

Course: Salad, Side

Cuisine: Mediterranean

Prep Time: 15 minutes

Marinating Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 14

Calories: 150 kcal

Author: Meme

This Vegan Greek Tofu Salad is a tasty, refreshing dish. Great as a side or main meal served over a bed of lettuce.

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What You'll Need:

For the tofu feta:

• 2 tablespoons white miso paste
• 3 tablespoons water
• 1 tablespoons apple cider vinegar
• 1 tablespoons olive oil extra virgin
• 1 lemon juiced, about 4 tablespoons
• 2 tablespoons nutritional yeast
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 24 ounces extra firm tofu well drained, pressed, and cubed

For the salad:

• 1 roasted bell pepper chopped
• 15 ounce can artichoke hearts chopped
• 2 15 ounce cans chickpeas rinsed and drained
• 1 tablespoon olive oil extra virgin
• 1 tablespoon apple cider vinegar

How to Make It:

For the tofu feta:

1. Whisk together the miso paste and water. Whisk in vinegar, oil, and lemon juice. Stir in nutritional yeast, oregano, garlic powder, salt, and pepper. 

2. Gently add the cubed tofu, and cover. Refrigerate for at least 1 hour (best if left overnight).

For the salad:

1. Add the bell pepper, artichoke hearts, and chickpeas to a bowl. Add in tofu, and gently stir. 

2. In the bowl with the leftover tofu marinade, add apple cider vinegar and oil. Whisk together and pour over salad.

3. Gently stir and enjoy! Keep refrigerated for up to one week. Enjoy!

Recipe Notes

Based on this recipe from Delish Knowledge

What to use in this recipe:

Meme

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