Vegan Greek Tofu Salad

This Vegan Greek Tofu Salad is a tasty, refreshing dish. Great as a side or main meal served over a bed of lettuce.
Prep Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 15 minutes
Servings 14
Author Meme

Ingredients

For the tofu feta:

  • 2 tablespoons white miso paste
  • 3 tablespoons water
  • 1 tablespoons apple cider vinegar
  • 1 tablespoons olive oil extra virgin
  • 1 lemon juiced, about 4 tablespoons
  • 2 tablespoons nutritional yeast
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 24 ounces extra firm tofu well drained, pressed, and cubed

For the salad:

  • 1 roasted bell pepper chopped
  • 15 ounce can artichoke hearts chopped
  • 2 15 ounce cans chickpeas rinsed and drained
  • 1 tablespoon olive oil extra virgin
  • 1 tablespoon apple cider vinegar

Instructions

For the tofu feta:

  • Whisk together the miso paste and water. Whisk in vinegar, oil, and lemon juice. Stir in nutritional yeast, oregano, garlic powder, salt, and pepper. 
  • Gently add the cubed tofu, and cover. Refrigerate for at least 1 hour (best if left overnight).

For the salad:

  • Add the bell pepper, artichoke hearts, and chickpeas to a bowl. Add in tofu, and gently stir. 
  • In the bowl with the leftover tofu marinade, add apple cider vinegar and oil. Whisk together and pour over salad.
  • Gently stir and enjoy! Keep refrigerated for up to one week. Enjoy!

Notes