Tomato Basil Cucumber Salad with Vegan Feta
Simply dressed with olive oil and red wine vinegar, vegan Tomato Basil Cucumber Salad is bursting with fresh summer flavors. Prepare the tofu feta a day or two in advance for maximum flavor. Or you can leave it out entirely or substitute your favorite store-bought vegan feta-style cheese.
Servings: 4
Calories: 108kcal
Ingredients
For the Tofu Feta:
- 14-16 ounces extra-firm tofu drained and pressed, cubed (or use super-firm tofu and skip the pressing)
- ¼ cup coconut vinegar
- 1½ teaspoons dried oregano
- ¼ teaspoon sea salt
For the salad:
- 1 dry pint cherry or grape tomatoes halved
- 1 English cucumber (or 2 to 3 Persian cucumbers) sliced
- 1 Tablespoon extra virgin olive oil
- 2 Tablespoons red wine vinegar
- fresh basil leaves
- salt and pepper to taste
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.14-16 ounces extra-firm tofu, ¼ cup coconut vinegar, 1½ teaspoons dried oregano, ¼ teaspoon sea salt
- When you're ready to make the salad, add the Tofu Feta, tomatoes, and cucumbers to a salad bowl.1 dry pint cherry or grape tomatoes, 1 English cucumber
- Drizzle with the olive oil and red wine vinegar.1 Tablespoon extra virgin olive oil, 2 Tablespoons red wine vinegar
- Add the fresh basil leaves and toss to combine the ingredients. Taste and add salt and pepper, as needed. Serve immediately.salt and pepper, fresh basil leaves
Video
Notes
While this salad is best enjoyed fresh, it will last refrigerated in an airtight container for about 2 days. If kept separate from the salad, Tofu Feta will keep up to 4 days refrigerated.
Nutrition
Calories: 108kcal | Carbohydrates: 6g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 219mg | Potassium: 298mg | Fiber: 1g | Sugar: 2g | Vitamin A: 93IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2mg
