Recipes » Salads » Greek Salad with Tofu “Feta”
T. Colin Campbell Center for Nutrition Studies

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


  • 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


  • 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.

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