Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
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
minutes
Marinating Time
1
hour
hour
Total Time
1
hour
hour
15
minutes
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
▢
½
teaspoon
garlic powder
▢
½
teaspoon
salt
▢
¼
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
Based on
this recipe from Delish Knowledge