Name: Vegan Greek Salad With Tofu Feta Recipe
Prep time: 10 min
Total time: 40 min
Cuisine: Greek
Ingredients: ½ cup firm tofu (drained, pressed to remove excess liquid, and diced); 1 tablespoon flavorful extra virgin olive oil; 1 teaspoon dried oregano; 1 teaspoon red pepper flakes; 2 medium-sized tomatoes (diced); 1 cucumber (diced); 8 marinated kalamata olives or green olives (roughly chopped); ¼ medium red onion (thinly sliced); 1 medium red bell pepper (diced); Salt to taste (chunky sea salt is best); ¼ cup Italian parsley (for garnish); Rustic bread (sliced and toasted)

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Introduction

This Vegan Greek Salad with Tofu Feta is a fresh and vibrant twist on a classic favorite. Packed with crisp vegetables and flavorful marinated tofu, it’s a perfect light meal or side dish that’s both satisfying and healthy.

Ingredients

½ cup firm tofu (drained, pressed to remove excess liquid, and diced)
1 tablespoon flavorful extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon red pepper flakes
2 medium-sized tomatoes (diced)
1 cucumber (diced)
8 marinated kalamata olives or green olives (roughly chopped)
¼ medium red onion (thinly sliced)
1 medium red bell pepper (diced)
Salt to taste (chunky sea salt is best)
¼ cup Italian parsley (for garnish)
Rustic bread (sliced and toasted, for serving)

Instructions

Step 1: In a bowl, combine the diced tofu with the olive oil, dried oregano, and red pepper flakes. Cover and refrigerate for at least 30 minutes, allowing the tofu to marinate and absorb the flavors.
Step 2: In a separate salad bowl, mix together the diced tomatoes, cucumber, chopped olives, sliced red onion, and diced red bell pepper.
Step 3: Add the marinated tofu to the vegetable mixture. Toss gently to combine everything well.
Step 4: Season the salad with salt to taste. Garnish with chopped Italian parsley, serve alongside toasted rustic bread, and enjoy.

Tips & Variations

For extra tang, add a splash of lemon juice or red wine vinegar to the marinade or salad before serving.
If you prefer a creamier texture, mash some of the tofu before mixing it into the salad.
Feel free to swap the red bell pepper with yellow or orange for a sweeter flavor and colorful presentation.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The tofu may absorb more liquid over time, so toss gently before serving. It’s best enjoyed fresh but can be eaten cold or at room temperature. Avoid storing with the bread to keep it crisp.

How to Serve

A wooden oval bowl filled with a colorful Greek salad, showing layers of red tomato chunks, green cucumber pieces, white feta cheese cubes, dark black and green olives, and thin slices of purple onion, all topped with fresh green parsley leaves. A woman's hand with pink nail polish holds a fork scooping the salad from the right side. The bowl sits on a piece of burlap cloth over a white marbled textured surface, surrounded by small wooden containers with salt and red pepper flakes, a glass bottle of olive oil, a bowl of mixed olives, and scattered parsley leaves, with a blue cloth partially under the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of tofu for the feta?

Firm tofu works best because it holds its shape well and mimics the texture of feta. Silken or soft tofu will be too delicate and won’t marinate as effectively.

Is this salad suitable for meal prep?

Yes, it can be prepared in advance. Just keep the bread separate until ready to serve to maintain its crunch, and add the parsley garnish fresh if possible.