Vegan Bunny Elle

A fresh spin on an all time fave classic – make Greek salad in a chic aesthetic mosaic pattern and turn your tofu into delicious, and high protein “feta”.

This refreshing, flavorful, and high protein salad is a no cook recipe, perfect for those lazy and/or hot days! I especially love to make this in peak tomato season when you can get those drop dead gorgeous heirloom tomatoes!

And with just a simple marinade, the humble tofu can become the yummiest “feta” ever! Creamy, zesty, aromatic, so packed with flavors and complete plant protein. Plus, you can prep these tofu feta ahead of time! You can leave them in the marinade overnight in your fridge and have them ready to go for your lunch box, picnic spread, or party appetizers.

To complete this dish, sprinkle some freshly chopped mint, drizzle some high quality extra virgin olive oil and flaky salt – beauty is in the simplicity and this little mosaic beauty does not disappoint.

Mosaic Greek Salad with Tofu Feta

Turn your all time fave classic into a fresh, chic, aesthetic creation and your humble tofu into the most flavorful feta! No cook, no heat, perfect for those lazy and hot days.

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Ingredients Method Video

Ingredients

  

• 6 oz extra firm tofu
• 1 heirloom tomato
• 1 English cucumber
• Fresh mint
• High quality extra virgin olive oil
• Flaky salt

Tofu feta marinade

• 1 tablespoon white miso paste
• 1 tablespoon nutritional yeast
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1 lemon juiced
• 1/2 cup warm water

Method

 

1. Pat dry the tofu and cut into 1 inch cubes;
2. Mix all the marinade ingredients in a airtight container dish or a jar, add in the tofu cubes, close the lid and let them marinade for at least 1 hour or in the fridge overnight;
3. When ready to serve, cut the tomato and cucumber to 1 inch cubes, take out the tofu feta, and arrange all three ingredients alternating on a plate;
4. Drizzle on some extra virgin olive oil, sprinkle some flaky salt and chopped fresh mint, enjoy!

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