Anti Inflammatory Vegan Greek Salad with Tofu Feta
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Learn more →Ingredients
4 servings
For the tofu feta
- 14 oz block extra-firm tofu
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For the dressing
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For the salad
- 2 large english cucumbers, cut into ¾-inch chunks
- 3 cups cherry tomatoes, halved
- 1 medium red bell pepper, cut into ¾-inch pieces
- ½ medium red onion, thinly sliced
- ½ cup kalamata olives, pitted
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Drain the tofu and press it dry: wrap the block in several layers of paper towels, set it on a cutting board, and place a heavy skillet or pot on top for 10 minutes. Once pressed, cut the tofu into 3/4-inch cubes.
- 2
In a small bowl, whisk together the 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper for the tofu feta marinade. Add the tofu cubes, toss gently to coat, and set aside to marinate for at least 20 minutes at room temperature, turning once halfway through.
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