Vegan Greek Salad (GF)
This vegan Greek salad is just as amazing and delicious as the classic version. Feta cheese is replaced with tofu, while the rest of the ingredients stay the same. This dish is a great option for a quick lunch that's satisfying, nutritious, and high in protein. Serve with some homemade hummus or baba ganoush.
Ingredients
- 200 g cucumber sliced
- 300 g cherry tomatoes halved
- 60 g (half a) green pepper sliced
- 40 g red onion sliced
- 50 g Kalamata olives whole with pits
- 15 g capers
- 1/2 tbsp dried oregano plus additional sprinkle to top tofu
- a small pinch of salt
- a pinch of ground black pepper
- 20 ml (4 tsp) olive oil divided
- 200 g plain firm tofu I recommend Mediterranea
Instructions
- In a large bowl put chopped cucumbers, cherry tomatoes, green pepper, onion, Kalamata olives, and capers.
- Sprinkle dried oregano, salt, black pepper and drizzle 1 tbsp of olive oil over the vegetables. Mix together well.
- Top the salad with 2 cubes of plain firm tofu. Drizzle additional 1 tsp of olive oil and sprinkle additional dried oregano over the tofu.
Notes
*If using pitted Kalamata olives, 40 grams is enough.
*Serve the salad with some homemade classic hummus, roasted red pepper or raw beetroot hummus, baba ganoush, or with a piece of toasted bread.
Nutrition
Serving: 1 servingCalories: 337kcalCarbohydrates: 18gProtein: 17gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 617mgFiber: 6gSugar: 8g
Did you like this recipe?Tag @WalkingThroughLavenderFields on Instagram or hashtag it #walkingthroughlavenderfields!