Vegan Greek Salad with Tofu Feta
This Vegan Greek Salad with Tofu Feta has all the flavors of a Greek salad without the dairy. Serve it for a light lunch or dinner side dish.
Servings: 3
Calories: 410kcal
Ingredients
Dressing
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon oregano
- ½ clove garlic minced
- 1 tablespoon lemon juice
- salt and pepper
Salad
- 6 cups chopped Romaine lettuce
- 1 cup grape or other tomatoes sliced in half
- ½ cup Kalamata olives
- ¼ cup sliced red onion
- 1 cup sliced English cucumber
- 1 ½ cups tofu feta
- Greek peperoncinis
Instructions
- Mix dressing ingredients together in a small bowl.
- In a large bowl, mix all salad ingredients. Top with dressing, and serve with peperoncinis.
Notes
This recipe will last 5 days in an airtight container in the fridge. Store the dressing separately.
The dressing will thicken in the fridge because of the oil. Leave out at room temperature to liquefy. Because this dressing has garlic, you will want to use it up by the end of the week.
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Nutrition
Calories: 410kcal | Carbohydrates: 10g | Protein: 2g | Fat: 40g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 382mg | Potassium: 444mg | Fiber: 3g | Sugar: 3g | Vitamin A: 8725IU | Vitamin C: 14.9mg | Calcium: 67mg | Iron: 1.9mg
