Greek Salad with Tofu Feta ‘Cheese’

Greek Salad with Tofu Feta ‘Cheese’
(Serves 8) ~ Vegan, Gluten-Free, Almost-Raw

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I came up with this salad the beginning of this week with my husband in mind. Before we transitioned from vegetarian to vegan, he used to love Greek Salads with Feta Cheese. So much so, come to think of it, I’m pretty sure it was a Greek Salad that gave him food poisoning once from a popular local restaurant that he used to frequent. This was before we met but I recall when he told the story it was the cheese that got ‘em. Let’s just say I’m pretty sure they weren’t practicing proper food storage/handling. :-/ Ugh, that is such a yucky feeling.
On a more cheerful note – I made Tofu Feta, yay! The flavors in the tofu really pack a punch, it is very delicious. The kids enjoyed this recipe as well – salad and all. 🙂 So with Seth in mind I re-created an old favorite of his. I do enjoy veganizing classics. Enjoy and Happy Friday!

Salad Ingredients:
3 Hearts of Romaine – rinsed, dried and chopped
1 bunch Fresh Parsley (1 Handful), chopped
1 Head Radicchio – rinsed, dried, cored, shredded
1 English Cucumber, chopped
1 Red Pepper, seeded/chopped
1 Green Pepper, seeded/chopped
½ Red Onion, sliced thin
2-3 Vine Ripe Tomatoes, chopped
1 (9.5oz) Kalamata Olives, drained

Tofu Marinade:
 1/3 Cup Extra Virgin Olive Oil
½ Cup Red Wine Vinegar
½ Tbsp Course Sea Salt
2-3 Tsp dry Basil
2-3 Tsp dry Oregano
1 Tsp Pepper
½ Tbsp Dijon Mustard
1 (14oz Pkg) Extra Firm Tofu, drained/pressed

Directions:
-Combine all ingredients for the tofu marinade except the tofu. – Whisk together to combine.
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-Add tofu – I gently mash down with the same whisk used to combine the ingredients.
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-Cover and refrigerate – I refrigerated for 3-4 hours before serving, however, you can refrigerate overnight and the flavors will develop more. –Drain any excess liquid before tossing in with salad.
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–
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-Combine all washed, dried and chopped ingredients for the salad – toss to combine. -I topped salad mixture and tofu feta with red wine vinegar and extra virgin olive oil to taste. With the kalamata olives, tofu feta and red wine/olive oil – I think it provides the perfect balance with each other, however, if you’re looking for a salad dressing recipe – see below. 🙂 Enjoy!

Quick Greek Salad Dressing:
 1/3 Cup Extra Virgin Olive Oil
½ Cup Red Wine Vinegar
½ Tbsp Garlic, minced
1 Tsp dry Basil
1 Tsp dry Oregano
½ Tsp Salt
½ Tsp Pepper
½ – 1 Tbsp Sugar

-Whisk all ingredients together to combine. That’s it!

My bowl:
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16 thoughts on “Greek Salad with Tofu Feta ‘Cheese’”

  2. PALACE OF EXILE says:
    Reply

    Sweetheart! You’re an angel sent from the cosmos! When you served me this dish it brought a smile to my face. Greek Salad!!!! Yay…..TOFETA!!! Have to admit, a bit of nostalgia came over me. As you mentioned…the poisoning and overnight stay in emergency with a nurse chasing me to the restroom with a bedpan shoved under my rear…”Get away from me! I can make it! I can make it!!!!” Your creation was delicious…better yet, divine.

    Liked by 1 person

    • veganrescue says:
      Reply

      Tofeta!! – I love that and may have to steal that one. 🙂
      You are hysterical! – That sounds about right, exactly how you described the story to me. :-/ I was getting it mixed up with your creamed spinach food poisoning from Boston Market, also pre-vegan – ha! – Aren’t you glad we are vegan now! 🙂
      Love you babe.

      Like

  4. elle says:
    Reply

    Awesome! I do something similar with tofu when I make Greed salad, but I’ve never added in mustard before. I can see now how that would work really well though. I’ll try it out next time! 🙂

    Liked by 1 person

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