Vegan Greek Salad

On hot summer days, greek salad is my favourite lunch. This is a delicious veganised version, with flavourful and salty crumbled tofu instead of the feta cheese. The key to success with any Greek salad is to use ultra fresh vegetables, which are taken out of the fridge well ahead of time so they are not cold but rather have the ‘coming straight from the garden-feel’!

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Vegan Greek Salad
Prep time
Cook time
Total time
Serves: 2
  • The crumbled tofu
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 200 grams firm tofu
  • 1 tsp dried thyme
  • Salt
  • Freshly cracked black pepper
  • The salad
  • 1 large beef tomato (or several of any small kind)
  • 5 cm long piece of cucumber
  • ½ yellow bell pepper
  • ½ green bell pepper
  • 1 small red onion
  • 10 to 20 black olives
  • A few sprigs fresh parsley roughly chopped
  • A few sprigs fresh oregano, roughly chopped (or substitute dried oregano)
  • 1 tbsp good quality olive oil
  • A few drops balsamic vinegar (optional)
  • Good quality salt
  • Freshly cracked black pepper
  1. Start by crumbling the firm tofu, using your hands. Set aside.
  2. Bring a frying pan to low heat and add the olive oil and the minced garlic. Let it sweat for about half a minute until fragrant. Then add the crumbled tofu and bring up the heat a little while stirring. Add the thyme, salt and pepper and stir a little more for a minute or two until the tofu goes a little golden. Set aside to cool.
  3. Prepare the salad. Thinly slice the tomato, cucumber, bell peppers and red onion and layer on a serving plate. Add the olives and the chopped herbs before drizzling over the olive oil and the balsamic vinegar. Add salt and pepper and then give it a gentle toss. Add the cooled tofu on top of the salad right before serving. Enjoy!



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