Vegan Greek Salad with Tofu Feta

 

All the bold Mediterranean flavours of a classic Greek salad — with marinated tofu standing in brilliantly for feta. Briny, tangy, fresh, and utterly satisfying. This one's a summer lunch staple.

Servings: 4 | Prep: 15 mins | Marinate: 30 mins | Total: 45 mins

Ingredients:

• 400g firm tofu, cubed
• 4 tbsp olive oil
• 3 tbsp lemon juice
• 2 tbsp apple cider vinegar
• 2 tsp dried oregano
• 1 tsp garlic powder
• 2 cups cherry tomatoes, halved
• 1 large cucumber, diced
• 1 red onion, thinly sliced
• 1 cup Kalamata olives
• 1 red bell pepper, diced
• 1 pinch salt and pepper
• 2 tbsp fresh parsley, chopped

Instructions:

1. Make the tofu feta marinade by whisking together 2 tbsp olive oil, lemon juice, apple cider vinegar, oregano, garlic powder, salt, and pepper in a bowl.

2. Add the cubed tofu to the marinade and toss to coat. Let it marinate for at least 30 minutes (or overnight in the fridge for even more flavour).

3. In a large bowl, combine cherry tomatoes, cucumber, red onion, olives, and red bell pepper.

4. Add the marinated tofu on top — along with all the marinade as your dressing.

5. Drizzle with remaining olive oil, scatter fresh parsley over the top, and season to taste.

6. Serve with warm pita bread or over a bed of rocket leaves for a more substantial meal.

Nutritional Info (per serving): 

Calories: ~320 | Protein: 14g | Carbs: 18g | Fat: 22g | Fibre: 5g | Calcium: 18% DV

💡 Tip: The longer the tofu marinates, the more it tastes like real feta. Even 2 hours makes a massive difference — overnight is the goal!

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