Greek Salad with Tofu Feta Cheese
Experience a plant-based twist on a Mediterranean classic with this vibrant Greek Salad with Tofu Feta Cheese! This recipe combines crisp cucumbers, juicy cherry tomatoes, briny Kalamata olives, and crunchy green bell peppers in a colorful medley of fresh flavors. It’s elevated by the addition of tofu feta—a firm tofu marinated in zesty lemon juice, apple cider vinegar, and fragrant oregano for a tangy and savory cheese alternative. Tossed in a simple red wine vinegar and olive oil dressing, this salad is a perfect balance of bright, bold, and satisfying. Ready in just 25 minutes, it’s ideal for a quick lunch, light dinner, or as a stunning side dish. Whether you follow a vegan diet or just want to try something new, this Greek-inspired recipe will leave you craving more!
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Recipe Information
Ingredients
- 200 grams Firm tofu
- 2 tablespoons Lemon juice
- 1 tablespoon Apple cider vinegar
- 3 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Salt
- 1 large Cucumber
- 200 grams Cherry tomatoes
- 0.5 medium Red onion
- 80 grams Kalamata olives (pitted)
- 1 medium Green bell pepper
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon Red wine vinegar
- 1 teaspoon Dried oregano
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Drain and press the tofu to remove excess moisture. Cut the tofu into small cubes.
In a medium-sized bowl, whisk together the lemon juice, apple cider vinegar, olive oil, dried oregano, garlic powder, and salt.
Add the tofu cubes to the marinade and gently toss to coat them evenly. Cover and refrigerate for at least 15 minutes to allow the flavors to develop.
Meanwhile, prepare the vegetables. Wash the cucumber, cherry tomatoes, and green bell pepper. Slice the cucumber into half-moons, halve the cherry tomatoes, and dice the green bell pepper into bite-sized pieces.
Peel and thinly slice the red onion.
In a large salad bowl, combine the cucumber, tomatoes, red onion, green pepper, and Kalamata olives.
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper to create the salad dressing.
Drizzle the dressing over the vegetables in the large salad bowl and toss gently to coat them evenly.
Remove the marinated tofu from the refrigerator and add it to the salad. Gently combine all the ingredients.
Serve immediately or refrigerate for up to 1 hour before serving to allow the flavors to meld. Enjoy your Greek Salad with Tofu Feta Cheese!
Nutrition Facts
Calories |
1271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2450 mg | 107% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 22.1 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 512 mg | 39% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1894 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
