vegan greek salad

Our vegan greek salad with tofu feta is very easy to make and tastes delicious. Perfect for weekday meal prep, family meals, and more.

Vegan Greek Salad with Tofu Feta

block super firm tofu

water

apple cider vinegar

lemon juice

romaine hearts ((chopped))

cucumber

oz pepperoncini ((sliced))

oz small tomatoes ((sliced))

olives

onion

parsley ((finely chopped))

oil-free Greek dressing

sea salt and pepper

Whisk

In a medium-sized bowl, whisk together apple cider vinegar, lemon juice, and water.

Marinate

Gently dab tofu with paper towel and cut into half-inch cubes. Add to marinade and let sit on the counter for 1 hour. If you are making the salad later, feel free to toss the cubes in the refrigerator. They will keep for 4-5 days.

Chop

Chop the romaine, cucumber, onion, tomatoes, olives, pepperoncini, and parsley for the salad and add to a large bowl or four smaller bowls.

Toss

Add the tofu feta and toss the entire salad with oil-free Greek dressing. Add salt and pepper and serve.

Tangy marinated tofu (requires advance prep time) transforms this dairy-free Greek salad into something unique and satisfying.

oz extra-firm tofu ((one standard package))

tbsp yellow or white miso

olive oil

tsp mustard

thyme

oregano

garlic powder

onion powder

English cucumber (thinly sliced (1/4" thick))

bell peppers (large dice (yellow/orange/red work best))

cherry tomatoes (halved)

red onion (thinly sliced (see note))

kalamata olives (sliced)

pickled pepperoncini ((see note))

head romaine ((optional) thinly sliced)

red wine vinegar

garlic (minced

tsp salt

tsp black pepper

Dijon mustard ((or other prepared mustard))

Drain the tofu and then press out the liquid, either by using a tofu press, or wrapping it in a clean towel and stacking a heavy object on top of it.

Meanwhile, whisk together all of the remaining ingredients for the tofu, from lemon juice through onion powder. Cut the drained tofu into cubes, add it to a bowl or dish, pour the marinade over it, and gently mix to combine. Cover and refrigerate the tofu, and let marinate for at least 12 hours, up to 48 hours for the best flavor.

(Optional step for better texture) when ready to make your vegan Greek salad, preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Place the tofu cubes on the parchment paper, reserving the marinade. Bake for about 10 minutes, or just until the tofu cubes start to brown. Remove them from the oven and toss them in the marinade mixture again.

Prepare the tofu feta:

Whisk together all of the ingredients except for the olive oil. Whisk in the olive oil slowly until combined and emulsified.

Prepare the Greek salad dressing:

Toss together all of the ingredients from cucumber through pepperoncini. Pour dressing over them to taste, then add the tofu feta and fold in to combine. Serve cold.

Prepare the vegan Greek salad:

This vegan greek chickpea salad is the perfect way to highlight late summer produce like cucumber, tomatoes, peppers, and herbs. Topped with a light lemon dressing it&#x27;s a great light dinner or packed lunch.

Summer Greek Chickpea Salad

cherry tomatoes

avocados (diced)

sweet pepper (diced (red

¼ red onion (finely minced)

lemon (~¼ cup)

ml olive oil, extra virgin

sea salt

pepper

dijon mustard

maple syrup (or honey)

Add the cucumber, tomatoes, avocado, pepper, onion, and chickpeas to a large bowl. 

To make the vinaigrette, combine the lemon juice, olive oil, salt, pepper, mustard, and maple syrup in a small container. Pour over the salad and mix thoroughly until combined.

If possible, cover the salad and set it aside for 1-2 hours before serving, or serve immediately. Leftovers will keep well in a sealed container in the refrigerator for up to two days.

A well-rounded and delicious summer salad inspired by the Mediterranean flavors.

Lentil Quinoa Salad

quinoa (cook according to package instructions)

cherry tomatoes (quartered)

lentils

parsley (chopped)

pecans (or walnuts, crushed)

lemon (juiced)

Salt (to taste)

tsp pepper

Balsamic glaze (to taste)

Cook the quinoa according to package directions and allow to cool. 

In a bowl, add the quinoa, lentils, parsley, mint, pecans, cucumber and tomatoes. Drizzle over the lemon, seasonings and balsamic glaze. Toss, and serve. Store in the fridge for up to 4 days.

Top 4 vegan greek salad recipes from across the web

The most viewed vegan greek salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Greek Salad with Tofu Feta

Vegan Greek Salad with Tofu Feta

Summer Greek Chickpea Salad

Lentil Quinoa Salad

Top 4 vegan greek salad recipes from across the web

The most viewed vegan greek salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Greek Salad with Tofu Feta

Vegan Greek Salad with Tofu Feta

Summer Greek Chickpea Salad

Lentil Quinoa Salad

The most viewed vegan greek salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine