Hubba hubba. That’s pretty much all I need to say about this salad.
Salty cheese-like tofu, fresh summer veggies, a simple red wine vinaigrette…it’s everything I want and need in a quick summer meal!
SO. I’ve been eating like…a lot of carbs lately. Like, so many. For instance, so far today, I ate:
- Toast with hummus and veggies
- A muffin
Now I have no idea why that is – perhaps my body is already preparing for winter hibernation season? -, but I just haven’t been able to quit the carbs.
Luckily, yumville is here in the form of a Vegan Greek Salad with Tofu Feta, and it’s honestly good enough to make me forget about my one true love of carbs.
Well, let’s not get carried away.
Almost. But almost, indeed.
As you may recall, earlier this week I posted a fun little review from a new-to-me cookbook called, Food52 Vegan.
In short, I loved it (you can check out the full review here!), and the author, Gena, was kind enough to let me share a recipe from the book with y-o-u!
This salad recipe is so perfect for summer for a few reasons:
- We’re all swimming in summer produce right now, right? Honestly cannot even fathom how many cucumbers we have in our fridge right now.
- It’s refreshing. Like, so refreshing. Cucumbers, tomatoes, olives…they’re all so juicy and hydrating and wonderful.
- No. Cooking. Required. Always always always a win in my book.
Now, let’s spend some time talking through the enigma that is tofu feta.
It. Is. Out. Rage. Ous. Outrageous.
You’ll use extra-firm tofu and let it sit in a quick marinade of water, lemon juice, white miso (aka. fermented soybeans!), and dried herbs for a day or two, and it honestly has the same texture as a wet feta.
I can’t get over it. It’s my new favorite thing, and you best believe I will be using it on all the things from here on out.
It gives this salad that salty bite it needs to cut through the oil in the dressing and the fatty olives. You can keep them in cubes or crumble them up so you get that delicious feta-y tofu in every bite.
In case I haven’t made it clear enough, I love this salad so much, I told my friend about it in-person, got home, remembered I needed to tell her just how good it was, and texted her to tell her about it again.
Is it possible to be this in-love with a salad? You tell me.Print
Vegan Greek Salad with Tofu Feta
This fresh, simple, and delicious Vegan Greek Salad with Tofu Feta is about to become your new favorite thing. Recipe from Food52 Vegan.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
1 14-oz block extra-firm tofu
1/4 cup water
1/4 cup freshly squeezed lemon juice
2 and 1/2 Tbsp. white miso*
2 Tbsp. apple cider vinegar
1 tsp. dried oregano
1 large cucumber, halved lengthwise, seeded**, and chopped into 1-inch pieces
2 heaping cups seeded and diced tomatoes, in 1-inch pieces
3/4 cup pitted kalamata olives, halved
1/2 cup thinly sliced red onion***
1/3 cup chopped fresh Italian parsley
1/4 cup olive oil
2 Tbsp. red wine vinegar
1 Tbsp. lemon juice
1 tsp. dried oregano
salt + pepper
- TOFU FETA: Press the tofu for at least 1 hour, wrapped in a clean tea towel and weighted down with a heavy pan or cutting board.
- In a small bowl or measuring cup, whisk together the water, lemon juice, miso, vinegar, and oregano.
- Cut the tofu into 1-inch cubes. Place tofu in a square container or baking pan. Pour in the marinade and gently stir until the tofu is evenly coated. Cover and refrigerate for at least 4 hours or, for optimum flavor, up to 2 days. Drain well before using.
- SALAD: Put all the ingredients in a large bowl and toss to combine.
- VINAIGRETTE: Put the olive oil, vinegar, lemon juice, oregano, salt, and pepper in a small bowl and whisk until well-blended.
- Drizzle the dressing over the salad and stir gently until all the ingredients are evenly coated. Add the tofu feta and toss gently to combine. Serve with pita on the side.
*Miso is a fermented bean paste that can be found in the refrigerated section, typically by the tofu. White miso has a gentler flavor than other misos, so be sure to buy the white stuff.
**I used a big ol’ English cucumber, and since the seeds are so small, I didn’t end up seeding it.
***If I’m serving red onion raw, I like to soak the sliced red onion in ice water for 10ish minutes to take away that really strong oniony flavor.
Recipe reprinted with the permission from the wonderful author of Food52 Vegan, Gena!
Keywords: greek salad, vegan salad, tofu
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