Vegan Greek salad

15 Sep 2016

Being vegan isn't all about salad but when it comes to vegan Greek salad I am all over it! All dairy-free of course!

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!

INGREDIENTS:

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
Cucumber
Red onion thinly sliced
Black pitted olives
Green bell pepper
Bread on the side (optional)

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METHOD:

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.