Name: Vegan Greek Pasta Salad with Homemade Tofu Feta
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 5
Cuisine: Greek
Ingredients: 1 block (454 g) extra firm organic tofu; 1/4 cup freshly squeezed lemon juice; 3/4 tsp fine sea salt; 2 tbsp nutritional yeast; 1 tbsp apple cider vinegar; 1½ tsp Dijon mustard; 2 medium tomatoes, diced, or 1 pint cherry tomatoes, halved; 1/2 medium English cucumber, diced; 1 orange bell pepper, diced; 1/2 cup pitted olives of choice (green or Kalamata); 1/2 cup fresh mint leaves, chopped; 1 cup fresh parsley, stems removed, and finely chopped; 4 cups dry pasta of choice (rotini, fusilli, penne, or macaroni work best); 1/4 cup extra virgin olive oil; 3 tbsp balsamic vinegar; 2 tbsp freshly squeezed lemon juice; 2 tsp Dijon mustard; 1 tbsp pure maple syrup; 3 cloves garlic, minced; 1/4 tsp fine sea salt; Freshly ground black pepper, to taste; 1 tsp oregano

Description

Healthy vegan Greek pasta salad made with homemade tofu feta. Packed with summer vegetables, herbs, and protein-rich tofu for the perfect summer lunch or dinner.

Ingredients

Scale

Tofu Feta

1 block (454 g) extra firm organic tofu
1/4 cup freshly squeezed lemon juice
3/4 tsp fine sea salt
2 tbsp nutritional yeast
1 tbsp apple cider vinegar
1½ tsp Dijon mustard

Vegetables and Pasta

2 medium tomatoes, diced, or 1 pint cherry tomatoes, halved
1/2 medium English cucumber, diced
1 orange bell pepper, diced
1/2 cup pitted olives of choice (green or Kalamata)
1/2 cup fresh mint leaves, chopped
1 cup fresh parsley, stems removed, and finely chopped
4 cups dry pasta of choice (rotini, fusilli, penne, or macaroni work best)

Dressing

1/4 cup extra virgin olive oil
3 tbsp balsamic vinegar
2 tbsp freshly squeezed lemon juice
2 tsp Dijon mustard
1 tbsp pure maple syrup
3 cloves garlic, minced
1/4 tsp fine sea salt
Freshly ground black pepper, to taste
1 tsp oregano

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Instructions

Make the tofu feta: Chop the tofu into 1-inch cubes and arrange in an even layer in a 9×13-inch baking dish. Whisk together the lemon juice, sea salt, nutritional yeast, apple cider vinegar, and Dijon mustard in a small bowl and pour all over the tofu. Gently toss to coat and set aside to marinate for at least 1 hour or up to 8 hours in the refrigerator.
Chop the vegetables, olives, and herbs and cook the pasta according to the package directions. Set the pasta aside to cool completely.
Combine the dressing ingredients (olive oil, balsamic, lemon juice, Dijon mustard, maple syrup, garlic, salt, pepper, and oregano) in a glass jar, secure lid, and shake to combine.
To assemble the salad, combine the cooled pasta, vegetables, olives, herbs, tofu feta, and salad dressing in a large bowl and toss to combine. (There will be some leftover tofu feta marinade- you can add some to the salad, or reserve it for another use.)

Notes

MAKE IT SOY-FREE: Omit the Tofu Feta and add alternative protein of choice, such as chickpeas or black-eyed peas.

MAKE IT GLUTEN-FREE: Use gluten-free pasta, such as brown rice, quinoa, or chickpea noodles.

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Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner, Lunch
Cuisine: Greek, Vegan