Vegan Greek Salad with Tofu Feta: Easy, Flavorful, and Protein-Packed Recipe

There’s nothing like a crisp Greek salad on a warm day and I love giving this classic a fresh vegan twist. Instead of the usual feta I use marinated tofu that soaks up zesty flavors and brings that perfect creamy bite. It’s a game changer for anyone looking to skip the dairy but still enjoy all the tangy goodness.

This salad bursts with juicy tomatoes crunchy cucumbers briny olives and plenty of fresh herbs. It’s quick to toss together and makes a colorful side or a light lunch that feels both wholesome and satisfying. Whether you’re vegan or just craving something vibrant and healthy this Greek salad is always a hit at my table.

Why You’ll Love This Vegan Greek Salad with Tofu Feta

As someone passionate about crafting healthy and crave-worthy vegan dishes, I can tell you this vegan Greek salad with tofu feta stands out for so many reasons. You get plant-powered protein without sacrificing the creamy tang you expect from classic feta. Every bite bursts with texture and freshness thanks to crisp cucumbers, juicy tomatoes, and briny Kalamata olives.

You’ll find this recipe incredibly easy to prepare, even if you’re new to vegan cooking. The marinated tofu feta is a game changer, delivering all the savory satisfaction and tangy complexity of dairy feta without any animal products. I love how the tofu soaks up notes of lemon and herbs, making it irresistible alongside fresh produce.

This salad celebrates vibrant flavors while supporting a healthy plant-based lifestyle. It is naturally gluten-free, low in calories, and rich in nutrients like fiber, vitamin C, and iron. Whether you serve it as a lunch, a side salad, or a light dinner, you’ll feel energized and nourished after enjoying this dish.

Best of all, this vegan Greek salad is perfect for meal prep. You can toss everything together ahead of time and let the flavors meld, then pack it for lunches or picnics. It is always a crowd-pleaser for vegans and non-vegans alike, making it one of my go-to recipes when I want to impress with something simple, wholesome, and downright delicious.

Tools and Equipment Needed

To create my Vegan Greek Salad with Tofu Feta, I rely on a few basic tools that help get the best flavor and texture from each plant-based ingredient. Here is what I use:

• Sharp chef’s knife for cleanly chopping tomatoes, cucumber, and red onion.
• Large mixing bowl for tossing the salad ingredients evenly.
• Small bowl or glass container for marinating the tofu feta.
• Cutting board for prepping vegetables and tofu.
• Measuring spoons for precise marinade and dressing amounts.
• Salad tongs or large spoon for mixing and serving.
• Clean kitchen towel or paper towels for pressing excess moisture from tofu.

Having these simple tools at hand keeps prep swift and helps every fresh element shine. Each piece of equipment works together to maintain the fresh crispness and bold flavors of a Greek salad with every vegan bite.

Ingredients

When I make my vegan Greek salad with tofu feta, I use fresh ingredients for the crispest texture and the best taste. Here’s everything you need to prepare this light and satisfying salad at home.

For the Salad

• 2 cups cherry tomatoes, halved
• 1 large English cucumber, diced
• 1 red bell pepper, chopped
• 1/2 small red onion, thinly sliced
• 1 cup Kalamata olives, pitted and halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped (optional)

For the Tofu Feta

• 7 ounces extra-firm tofu, pressed and cut into 1/2-inch cubes
• 2 tablespoons lemon juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon white miso paste
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt

For the Greek Dressing

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Make-Ahead Tips

I always encourage prepping vegan meals ahead for busy weeks or gatherings. My Vegan Greek Salad with Tofu Feta is perfect for meal prep and tastes even better after the flavors meld for a few hours.

• Marinate Tofu Feta in Advance:

I recommend marinating the tofu feta at least four hours before assembling the salad. For optimal flavor soak the tofu overnight in the fridge. The tofu absorbs lemon and oregano beautifully while staying creamy.

• Chop Veggies Ahead:

Dice the cucumber slice the tomatoes and bell pepper and thinly slice the red onion up to a day in advance. Store each vegetable in separate airtight containers lined with a paper towel to keep them crisp.

• Prepare the Greek Dressing:

Whisk the Greek dressing ingredients and keep the mixture in a sealed jar in the fridge. Shake well before drizzling over the salad just before serving.

• Assemble Right Before Serving:

For the best texture store the salad ingredients and tofu feta separately then toss everything together with the dressing just before serving. This keeps the veggies vibrant and the tofu feta in perfect cubes.

• Shelf Life Table:

Making most of the components in advance means you can toss together a delicious vegan Greek salad in minutes with no flavor sacrifice.

Directions

This vibrant Vegan Greek Salad with Tofu Feta comes together quickly with just a bit of simple meal prep. I guide each step so you can enjoy the fresh colors, crisp textures, and bold flavors in every bite.

Prep the Vegetables

• Rinse and halve 2 cups cherry tomatoes.
• Peel and slice 1 large cucumber into half-moons.
• Core and chop 1 red bell pepper into 1-inch pieces.
• Peel and thinly slice 1/2 small red onion.
• Pit and halve 3/4 cup Kalamata olives.
• Roughly chop 1/4 cup fresh parsley and 2 tablespoons fresh mint (if using).
• Set all vegetables aside in a large mixing bowl.

Prepare the Tofu Feta

• Drain and press 7 ounces extra-firm tofu for 15 minutes to remove excess moisture.
• Slice the tofu into 1/2-inch cubes.
• In a small bowl, whisk together 2 tablespoons lemon juice, 1 tablespoon apple cider vinegar, 1 tablespoon olive oil, 1 teaspoon white miso paste, 1 teaspoon dried oregano, and 1/2 teaspoon sea salt.
• Add tofu cubes to the marinade and toss to coat.
• Cover and refrigerate at least 4 hours, or overnight for best flavor.

Whisk the Greek Dressing

• In a small bowl, combine 1/4 cup extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 clove garlic minced, 1 teaspoon dried oregano, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper.
• Whisk until fully emulsified and thickened.

Assemble the Salad

• Add marinated tofu feta with its marinade to the bowl of vegetables.
• Pour Greek dressing over the top.
• Toss salad gently with tongs until evenly coated.
• Taste and adjust salt or lemon juice if needed.
• Garnish with extra herbs and a few cracks of black pepper for a fresh finish.

Serving Suggestions

I love serving this Vegan Greek Salad with Tofu Feta as a vibrant main dish or a flavorful side. For a light yet satisfying lunch, I enjoy piling the salad on fresh mixed greens and adding a slice of hearty whole grain bread. The crisp veggies and creamy tofu feta pair perfectly with a chilled glass of sparkling water infused with lemon or cucumber slices.

For a more filling meal, I like to scoop the salad into warm whole wheat pita pockets or serve it alongside warm quinoa or brown rice. If you want a festive appetizer spread, pile the salad into lettuce cups or mini bell pepper boats for a colorful plant-based snack.

This salad also works beautifully on a vegan mezze platter. I arrange it with roasted chickpeas, hummus, stuffed grape leaves, and grilled vegetable skewers for a Mediterranean-inspired feast. The fresh herbs and briny olives complement dips and finger foods for a lively gathering.

If you are having a picnic or potluck, I recommend assembling the salad just before serving and packing the tofu feta and dressing separately. This keeps everything extra crisp and vibrant. I often toss in fresh mint or basil for an extra pop of flavor when serving outdoors.

No matter how you serve it, this vegan Greek salad always brings color and freshness to the table. I find it encourages even non-vegans to dig in and explore the bright flavors of plant-based eating.

Storage and Leftovers

I always recommend storing the Vegan Greek Salad and tofu feta separately for the best texture and freshness. Place the prepared salad vegetables in an airtight container and refrigerate. Store the marinated tofu feta in its marinade in another sealed container. This keeps everything crisp and allows the feta to continue absorbing flavor.

The Greek dressing should also be stored on its own in a small jar or container with a tight-fitting lid. Give it a shake or whisk before using again.

If you have leftovers after serving, transfer the assembled salad to an airtight container and refrigerate as soon as possible. The salad will still be tasty the next day, but the tomatoes and cucumbers may release extra moisture and soften slightly. I sometimes use leftover salad in a wrap or as a topping for grain bowls to avoid waste and keep meals interesting.

Here is a quick reference table for storage and shelf life:

For meal prep or making lunches ahead, I portion out the vegetables and tofu feta separately, then add the dressing just before eating. This way, every bite still has that vibrant crunch and bold Mediterranean flavor I love. If you need to refresh leftovers, a squeeze of lemon and a sprinkle of fresh herbs bring everything back to life.

Conclusion

I love how this Vegan Greek Salad with Tofu Feta brightens up any meal with its lively colors and fresh flavors. It’s a recipe I reach for when I want something quick yet satisfying that everyone at the table can enjoy.

Whether I’m prepping it for a busy week or sharing it with friends, this salad always feels like a treat. If you’re looking to add more plant-based meals to your routine, this one is a delicious place to start.