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.
Be sure to make the tofu feta at least a day or two in advance.
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.
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.
If you make Vegan Tomato Cucumber Feta Salad, or any of the other recipes on the website, I would love to see your creations!
Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day.