Greek Tofu Salad

21g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

marinated tofu

• 200 g firm tofu
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 4 1/2 tsp garlic powder
• 1 tbsp nutritional yeast
• 1/4 tsp salt
• 1/2 tsp black pepper
• 1 tbsp parsley (finely chopped)
• 1 tbsp fresh dill (finely chopped)
• 1 tbsp capers (chopped)

salad

• 1 cucumber
• 2 tomatoes (medium)
• 1/2 red onion
• 80 g black olives (black or Kalamata)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp dried oregano

dressing

• 150 g coconut yogurt
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1 clove garlic (small)
• 1/4 tsp salt
• 2 tbsp water (to thin, as needed)

Contains: soy

How to make it

1. Freeze or press the tofu for at least 15 minutes to remove excess moisture. Once ready, cut it into cubes or slices depending on your preference.
2. In a bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, garlic powder, nutritional yeast, salt, black pepper, parsley, dill, and capers until well combined.
3. Add the tofu to the marinade and toss well so every piece is coated. Cover and refrigerate for at least 2–3 hours, ideally overnight for the most flavour.
4. Cut the cucumber, tomatoes, and red onion into chunky pieces. Combine in a large bowl with the olives, olive oil, salt, and a pinch of oregano. Toss to coat.
5. In a separate bowl, whisk together the coconut yogurt, lemon juice, olive oil, dried oregano, garlic, and salt. Add water a tablespoon at a time until the dressing is creamy but pourable.
6. Arrange the salad on plates, top with the marinated tofu, and drizzle generously with the coconut yogurt dressing. Serve with pita bread.

Nutrition