Name: Greek Salad with Tofu “Feta”
Prep time: 60 min
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

By LeAnne Campbell, PhD

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!

I made this!

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Gluten Free Low Sugar Nut Free

All of our recipes are oil free and vegan.

Prep time: 1 hour

Yield: 8½ cups

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

What You'll Need

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

Earn your plant-based nutrition certificate

How to Make It

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

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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