Name: Greek Salad with Sun-Dried-Tomato Tofu Feta
Yield: Makes 4 servings
Cuisine: Greece
Ingredients: ½ teaspoon dried basil; 1 teaspoon onion powder; 3 tablespoons nutritional yeast; ½ teaspoon dried oregano; 1 tablespoon red wine vinegar; 1 (12–14 ounce) package extra-firm organic tofu, pressed (for how-to); 1 teaspoon garlic powder; ½ English cucumber, thinly sliced; ¼ cup + 2 tablespoons water; ¼ cup sunflower seeds, soaked in water for 2–3 hours; ⅓ cup sun-dried tomatoes, soaked in water for 10 minutes*; 2 tablespoons apple cider vinegar; 2 tablespoons freshly squeezed lemon juice; ½ teaspoon garlic powder; ¾ cup pitted black olives (kalamata are ideal), sliced; 2 large heads leafy green or romaine lettuce, chopped; 1 tablespoon tamari; ½ cup thinly sliced red onion; Pinch red pepper flakes; 10 Campari tomatoes, sliced or quartered; ½ teaspoon sea salt

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

This is an impressive salad layered with incredible Mediterranean flavors. I love Greek salads but don’t order them in restaurants very often because they’re usually dripping in oil and layered with cheese. So, I prefer to make my own version! Be sure to use extra-firm tofu and dry-packed sun-dried tomatoes, not the variety bottled in oil. The sunflower seeds are ideally soaked for the dressing.