Vegan Greek Salad with Tofu Feta
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
- 1 clove garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dijon mustard
- 2 large tomatoes chopped
- 1/4 cup fresh lemon juice
- 1 tbsp olive oil
- salt/pepper
- 1/3 cup extra-virgin olive oil
- black pepper
- 3 tbsp water
- 1 tbsp apple cider vinegar
- â½ tsp salt
- â½ tsp garlic powder
- 1 tbsp nutritional yeast
- 1/2 cup kalamata olives chopped
- tofu feta:
- 1 package of extra firm tofu (400 g)
- 2 tbsp white miso
- 1 lemon juice (about 2 tablespoons)
- dijon dressing:
- salad ingredients:
- 8 cups lettuce of choice (i used baby greens but chopped
- 2 cups thinly sliced cucumbers
- 1 15 ounce can chickpeas drained and rinsed
- Carbohydrate 53.4547500027653 g
- Cholesterol 0 mg
- Fat 86.2620202068026 g
- Fiber 17.1369000154967 g
- Protein 14.7040299975 g
- Saturated Fat 11.9493500284622 g
- Serving Size 1 1 recipe (819g)
- Sodium 1876.03499912268 mg
- Sugar 36.3178499872686 g
- Trans Fat 3.09256700551555 g
- Calories 968 calories
Drain and press the tofu for at least one hour. You can wrap the tofu in towels and place a heavy object on top or with a [url:1]tofu press[/url]. While the tofu is pressing, whisk together the miso and water until smooth. Combine with the lemon juice, apple cider vinegar, olive oil, nutritional yeast, dried oregano, garlic powder, salt and pepper. Cut the tofu into small cubes and toss with the marinade. Place in the fridge and marinade for at least 3 hours, preferably longer. Whisk together the dijon mustard, garlic clove and lemon juice until combined. Slowly whisk in the olive oil until combined. Season with salt and pepper. Make the salads! Divide the lettuce, tomatoes, chickpeas, cucumbers and olives among 4 bowls. Top with tofu feta and drizzle on dressing. Serve immediately.
