Tangy marinated tofu (requires advance prep time) transforms this dairy-free Greek salad into something unique and satisfying.
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.
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.
(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.
Whisk together all of the ingredients except for the olive oil. Whisk in the olive oil slowly until combined and emulsified.
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.
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.