Vegan Greek Salad with Tofu Feta | Yup, it's Vegan

Vegan Greek Salad with Tofu Feta

Tangy marinated tofu (requires advance prep time) transforms this dairy-free Greek salad into something unique and satisfying.

Course Salad
Cuisine dairy-free, gluten-free, Greek, nut-free, vegan, vegetarian
Keyword vegan Greek salad
Prep Time 20 minutes
Cook Time 10 minutes
Tofu Marinating Time 12 hours
Total Time 30 minutes
Total Yield 4 servings
Calories Per Serving 373 kcal
Author Yup, it's Vegan


For the miso tofu feta:

For the vegan Greek salad:

  • 1 English cucumber thinly sliced (1/4" thick)
  • 2 bell peppers large dice (yellow/orange/red work best)
  • 1 cup cherry tomatoes halved
  • 1/2 red onion thinly sliced (see note)
  • 1/2 cup kalamata olives sliced
  • 1/4 cup sliced pickled pepperoncini (see note)
  • 1 head romaine (optional) thinly sliced

For the Greek salad dressing:

  • 1/4 cup red wine vinegar
  • 2 small cloves garlic minced or pressed
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp Dijon mustard (or other prepared mustard)
  • 1/4 cup olive oil


Prepare the tofu feta:

  1. Drain the tofu and then press out the liquid, either by using a tofu press, or wrapping it in a clean towel and stacking a heavy object on top of it.

  2. Meanwhile, whisk together all of the remaining ingredients for the tofu, from lemon juice through onion powder. Cut the drained tofu into cubes, add it to a bowl or dish, pour the marinade over it, and gently mix to combine. Cover and refrigerate the tofu, and let marinate for at least 12 hours, up to 48 hours for the best flavor.

  3. (Optional step for better texture) when ready to make your vegan Greek salad, preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Place the tofu cubes on the parchment paper, reserving the marinade. Bake for about 10 minutes, or just until the tofu cubes start to brown. Remove them from the oven and toss them in the marinade mixture again.

Prepare the Greek salad dressing:

  1. Whisk together all of the ingredients except for the olive oil. Whisk in the olive oil slowly until combined and emulsified.

Prepare the vegan Greek salad:

  1. Toss together all of the ingredients from cucumber through pepperoncini. Pour dressing over them to taste, then add the tofu feta and fold in to combine. Serve cold.

Recipe Notes

RED ONION: If you are sensitive to the bite of raw red onion, you can soak the sliced onion in cold water for a few minutes, then drain and pat it dry before adding it to the salad. This takes away some of the sharpness without ruining the flavor.

PEPPERONCINI: This is the kind of spicy-ish green peppers that typically come in jars. You can find them in the Italian/international section of your grocery store.

NUTRITION: Nutrition facts include 1/2 of the dressing, and 3/4 of the tofu marinade, which is about how much I used.

Nutrition Facts
Vegan Greek Salad with Tofu Feta
Amount Per Serving (1 fourth recipe)
Calories 373 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 1g6%
Polyunsaturated Fat 5g
Monounsaturated Fat 10g
Potassium 1248mg36%
Carbohydrates 29g10%
Fiber 9g38%
Sugar 9g10%
Protein 15g30%
Vitamin A 35650IU713%
Vitamin C 210.4mg255%
Calcium 800mg80%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.