Vegan Greek Salad

Vegan Greek Salad recipe

Use marinated tofu as a substitute for feta cheese in this dairy-free spin on a classic salad.
(Recipe Courtesy: Marc Matsumoto from the Fresh Tastes blog)

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Ingredients

  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon nutritional yeast
  • 2 teaspoons salt
  • 7 ounces (200 grams, 1/2 pack) firm tofu
  • 7 ounces (200 grams, 2 cucumbers) Lebanese cucumbers, cut into bite-size pieces
  • 7 ounces (200 grams) tomatoes, cut into bite-size pieces
  • 1 ounce (30 grams, 1/4 onion) red onion, thinly sliced
  • 2.8 ounces (80 grams, 1/2 cup) Kalamata olives
  • 2 teaspoons red wine vinegar
  • 1/4 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon oregano

Directions

  1. Put the lemon juice, nutritional yeast and salt into a sealable bag and shake to dissolve the salt.
  2. Add the tofu, and then press out as much air from the bag as possible before sealing. If you have a vacuum sealer, this will make this a lot easier. Let this marinate for at least 24 hours, or up to one week.
  3. Toss the cucumbers, tomatoes, red onion, olives, wine vinegar and salt together and plate.
  4. Drain the marinated tofu and place on top of the vegetables. Drizzle generously with olive oil and sprinkle with oregano to serve.
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