Vegan Greek Pasta Salad with Homemade Tofu Feta

vegan Greek pasta salad with Tofu Feta Recipe

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.



Tofu Feta

Vegetables and Pasta



  1. 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.
  2. Chop the vegetables, olives, and herbs and cook the pasta according to the package directions. Set the pasta aside to cool completely.
  3. 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.
  4. 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.)


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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