Vegan Greek salad
The feta cheese is made from tofu using almost the same recipe as for my insalata caprese mozarella, but using more salt. I was surprised how nice it tasted!
- A block of of firm tofu
- The juice of 3-4 lemons
- Nutritional yeast
- Sea salt
- Garlic powder
- Apple cider vinegar or lemon juice
- Extra virgin olive oil
- Organic tomatoes
- Dried oregano
- Red onion thinly sliced
- Black pitted olives
- Green bell pepper
- Bread on the side (optional)
Start preparing the tofu like in my dairy-free vegan insalata caprese recipe (see here). Feta cheese, which is normally used in the original Greek salad, is very salty, so be generous with the salt amount. Instead cutting it into slices cut the tofu into small cubes (small is important so it will absorb the flavours even better).
Finely slice and chop of the rest of the ingredients (or however you like your salad; personally I like them cut finely), make a dressing of either lemon juice or vinegar and extra virgin olive oil and season with salt, some pepper and oregano.
Serve with some bread.
I had olive bread and it worked really well with the Greek salad flavours. Enjoy!
I also made a vegan feta, made with cashews. It was diving. Check out the grilled vegan feta recipe here.
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