Vegan Tomato Cucumber Feta Salad
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Vegan Tomato Cucumber Feta Salad

Vegan Tomato Cucumber Feta Salad is a plant-based version of the classic dish. The cubes of feta are actually tofu, making this a high-protein salad. It's the perfect summer recipe when tomatoes, cucumbers, and basil are in season. 
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 108kcal
Author Amy Katz

Ingredients

For the Tofu Feta:

  • 1 pound extra-firm tofu drained and pressed, cubed (or use super-firm tofu and skip the pressing)
  • 1/4 cup coconut vinegar
  • 1 1/2 teaspoons dried oregano
  • 1/4 teaspoon sea salt

For the salad:

  • 1 dry pint cherry or grape tomatoes halved
  • 1 English cucumber (or 2-3 Persian cucumbers) sliced
  • 1 Tablespoon olive oil
  • 2 Tablespoons red wine vinegar
  • salt and pepper to taste
  • fresh basil leaves

Instructions

  • To prepare the Tofu Feta, place the tofu cubes in a resealable glass container or zipper bag. Add the coconut vinegar, oregano, and salt. Seal the container, then gently shake to combine. Refrigerate for at least 2 hours or overnight for maximum flavor.
  • When you're ready to make the salad, add the Tofu Feta, tomatoes, and cucumbers to a salad bowl.
  • Drizzle with the olive oil and red wine vinegar.
  • Add salt and pepper, to taste.
  • Toss to combine.
  • Garnish with fresh basil leaves and serve.

Notes

Prepare the tofu feta a day or two in advance for maximum flavor.
For removing the excess water from the package of tofu, I recommend using the EZ Tofu Press.
 
Calories: 108kcal | Carbohydrates: 5g | Protein: 8g | Fat: 5g | Sodium: 219mg | Potassium: 294mg | Sugar: 2g | Vitamin A: 1.8% | Vitamin C: 2.5% | Calcium: 5.9% | Iron: 10.2%
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Course: Salad
Cuisine: Mediterranean
Keyword: Tomato Cucumber Feta Salad