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Greek Salad with Tofu Feta

PREPARATION

10 min(s)

COOKING

0 min(s)

TOTAL

10 min(s)

SERVES

1

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Ingredients


1 cup romaine lettuce (rinsed, dried and chopped)

1/2 red onion (sliced)

3 tablespoons kalamata black olives (pitted)

1 tomato (chopped)

1 cucumber (sliced)

3/4 cup organic firm tofu (drained and pressed for at least 30 minutes, and cut into small cubes)

1/2 lemon (squeezed)

1 teaspoon nutritional yeast

2 tablespoons apple cider vinegar

1 tablespoon extra virgin olive oil

1/2 teaspoon oregano

Sea salt to taste

Introduction

Eating healthy and vegan does not have to mean you will just eat lettuce leaves from now on. You can easily liven up a salad by adding some organic tofu to it, thereby bringing up the protein account as well as the antioxidant effects. Finish the salad off with some onion, tomato and black olives like you would with any old Greek salad, then sprinkle on some dressing and your salad is ready to be devoured.

Preparation

Make the tofu feta by stirring the dressing ingredients (lemon juice, nutritional yeast, oregano, apple cider vinegar and salt) together in a medium bowl. Add the tofu cubes and gently toss them in the dressing. Allow the tofu to marinate for at least 30 minutes.
Place the chopped vegetables (lettuce, red onion, tomato, cucumber) in a large bowl. Add the olives. Drain the tofu feta and add it to the bowl.
Drizzle the salad generously with the olive oil and sprinkle with some oregano to serve.
Gluten Free
Lunch
Low Cholesterol
Middle-Eastern Style
Salad
Raw
Vegan