Chopped Salad with Tofu Feta
This Chopped Salad with Tofu Feta is simple and healthy. As someone who hates most vegan cheeses, this tofu feta is something I can vouch for!
Ingredients
FOR FETA
- 1/2 block firm tofu drained
- 1/2 lemon juiced
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1 tablespoon olive oil
- 1 tablespoon white miso
- 1 tablespoon dried oregano
- 1 clove garlic diced
- 1/8 teaspoon salt
- pepper to taste
- pinch red pepper flakes
FOR DRESSING
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 clove garlic diced
- 1 tablespoon dried oregano
- pepper to taste
FOR SALAD
- 3 cups romaine lettuce chopped
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1/4 yellow onion diced
- 1/4 cup peperoncini peppers diced
- 1 tomato chopped
Instructions
- Drain tofu and cut in half - store unused half in the fridge for another use. Dry off remaining half of tofu with paper towels and cut into 1/2" squares. Combine the remaining ingredients in a bowl and whisk together. Add tofu cubes to the bowl. Cover with plastic wrap and marinate in the fridge for 24 hours.
- Combine the dressing ingredients in a bowl and whisk to combine. Cover and store in the fridge until ready to use.
- Add salad ingredients to a large bowl and toss to combine. Crumble desired amount of feta on top of salad and add dressing. Serve and enjoy!
Notes
- Prep time does not include marinating time for tofu feta which should sit for at least 24 hours to get as much flavor as possible.
- Tofu Feta inspired by Green Evi's Tofu Feta recipe.
Nutrition
Calories: 249kcal | Carbohydrates: 12g | Protein: 7g | Fat: 20g