Vegan Greek Salad with Tofu Feta

Vegan Greek Salad with Tofu Feta

  • Author: Alex Caspero
  • Category: salad, vegetarian, vegan, glutenfree


Vegan Greek Salad with Tofu Feta! The best salad for summer; packed with protein and fiber. A must make! Vegan & Gluten-Free.



  • Tofu Feta:
  • 1 package of extra firm tofu (400 g)
  • 2 tbsp white miso
  • 3 tbsp water
  • 1 lemon, juice (about 2 tablespoons)
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 tbsp nutritional yeast
  • 1 teaspoon dried oregano
  • ½ tsp garlic powder
  • ½ tsp salt
  • black pepper
  • Dijon Dressing:
  • 1 teaspoon dijon mustard
  • 1 clove garlic, minced
  • 1/4 cup fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • salt/pepper
  • Salad Ingredients:
  • 8 cups lettuce of choice (I used baby greens but chopped romaine would work as well)
  • 2 large tomatoes, chopped
  • 2 cups thinly sliced cucumbers
  • 1 15 ounce can chickpeas, drained and rinsed
  • 1/2 cup kalamata olives, chopped


For the tofu feta:

  1. Drain and press the tofu for at least one hour. You can wrap the tofu in towels and place a heavy object on top or with a [url:1]tofu press[/url].
  2. While the tofu is pressing, whisk together the miso and water until smooth.
  3. Combine with the lemon juice, apple cider vinegar, olive oil, nutritional yeast, dried oregano, garlic powder, salt and pepper.
  4. Cut the tofu into small cubes and toss with the marinade. Place in the fridge and marinade for at least 3 hours, preferably longer.

Make the dijon dressing:

  1. Whisk together the dijon mustard, garlic clove and lemon juice until combined.
  2. Slowly whisk in the olive oil until combined. Season with salt and pepper.
  3. Make the salads! Divide the lettuce, tomatoes, chickpeas, cucumbers and olives among 4 bowls. Top with tofu feta and drizzle on dressing. Serve immediately.