Vegetarian Vegan Greek Salad with Tofu Feta

Total time50 min

Prep time20 min

Cook time0 min

Vegetarian Vegan Greek Salad with Tofu Feta

This bright, sun-soaked salad layers crisp English cucumber, juicy cherry tomatoes, red bell pepper, and thinly sliced red onion with briny Kalamata olives for that unmistakable Greek-taverna crunch. The real star is the marinated tofu, pressed firm and soaked in olive oil, lemon juice, red wine vinegar, and dried oregano until it turns tangy and savory enough to stand in for a salty, crumbly feta. A second batch of that same herby lemon-oregano dressing gets tossed straight through the vegetables, so every bite carries that bright, briny punch. A scatter of fresh parsley finishes things off with a clean, herbaceous lift right before serving. It's a hearty, protein-packed plate that comes together with minimal cooking — just marinating, chopping, and tossing — and it holds up beautifully as a make-ahead lunch. Naturally plant-forward from the tofu to the olive-oil dressing, this one is an easy, satisfying fit for a vegetarian table.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!