Recipes » Salads » Greek Salad with Tofu “Feta”

By LeAnne Campbell, PhD

(2)

This Greek salad is great as a side with pizza or pasta. It can also be served on its own with whole grain bread. For the salad greens, I prefer a balanced mixture of arugula, spinach, and romaine lettuce. The peppery flavor of the arugula goes really well with the Kalamata olives and marinated tofu!

Prep: 1 hr Yield: 8½ cups

Gluten Free Low Sugar Nut Free

Reprinted from The China Study Cookbook (BenBellaBooks, 2018).

Ingredients

1 cup crumbled extra-firm tofu
½ cup red wine vinegar
1 tsp dried oregano
Salt and black pepper, to taste
6 cups salad greens
1 cup chopped cucumbers
1 cup diced tomatoes
½ cup diced red onions
½ cup chopped Kalamata olives

Whole Food, Plant-Based Living: Getting Started

Instructions

1. In a small bowl, mix together tofu, vinegar, oregano, salt, and black pepper. Place in the refrigerator to marinate for 1 hour.
2. Combine salad greens, cucumbers, tomatoes, onions, and olives in a large salad bowl and toss to combine.
3. Add marinated tofu to salad.

Cooking Tips

1. If you know you’re going to have leftovers, don't add the tofu "feta" directly to the salad; instead, add some to each serving and refrigerate it separately so that the salad greens are not soggy the next day.