Dairy Free Vegan Greek Salad with Tofu Feta

Total time50 min

Prep time20 min

Cook time0 min

Dairy Free Vegan Greek Salad with Tofu Feta

Cubes of extra-firm tofu soak up a bright marinade of olive oil, lemon juice, red wine vinegar, and oregano until they turn tangy and briny enough to stand in for the classic block of feta atop this salad. Crisp English cucumber, juicy cherry tomatoes, red bell pepper, and thin slices of red onion get tossed together with a matching oregano-lemon dressing, then piled high with Kalamata olives for that unmistakable Greek-salad punch. Everything comes together fast with no cooking required beyond a quick press of the tofu, making it an easy weeknight side or light lunch. A scatter of fresh parsley at the end adds a clean, herbal finish before serving. It's a vibrant, fully plant-based take on the classic that fits easily into a dairy free spread, and the marinated tofu is genuinely craveable on its own.

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Ingredients

4 servings

For the tofu feta

14 oz block extra-firm tofu
Simple Truth Organic® Extra Firm Tofu Twin Pack Simple Truth Organic Extra Firm Tofu Wildwood Organic Extra Firm Tofu Twin Pack - 15.5 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
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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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