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tomato cucumber salad with olives and whipped feta on white plate
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5 from 2 votes

Greek Salad with Vegan Feta Cheese

This simple supper is an addictive combination of crunchy vegetables, salty olives and capers and creamy 'whipped' tofu feta borrowed from Virtuous Pie. The BEST healthy indulgence.
Prep Time30 mins
Cook Time2 mins
Total Time32 mins
Course: Lunch, Main Course, Salad
Cuisine: Greek
Keyword: tofu feta, vegan greek salad
Dietary Preference: dairy free, Gluten-Free, nut free, vegan, vegetarian
Servings: 4 Servings

Equipment

  • High Speed Blender

Ingredients

Whipped Tofu Feta

  • 12 ounce firm tofu not extra firm
  • 1/2 cup refined coconut oil not virgin, melted (see notes)
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons onion powder

Vegan Greek Salad

  • 2 pints cherry tomatoes halved
  • 1 medium English cucumber chopped, about 3 cups
  • 1/2 cup jarred roasted red peppers sliced into thin ribbons
  • 1/3 cup pitted Kalamata olives sliced in half
  • 2 tablespoons capers patted dry with a paper towel
  • 2 tablespoons fresh oregano leaves chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon salt
  • freshly cracked pepper to taste

Instructions

  • Prepare the tofu feta. In a blender, crumble in the tofu, then add the coconut oil, lemon juice, apple cider vinegar, salt and onion powder. Blend, scraping down the blender as necessary, until it is silky smooth.
  • Remove whipped feta and place in a resealable container and pop in the fridge until ready to assemble.
  • In a large bowl, whisk the olive oil, vinegar, oregano, salt and pepper.
  • Add the tomatoes, cucumber, red peppers and olives and toss in the dressing. Set aside.
  • In a small frying pan, heat a drizzle of oil over medium. Add one caper, when it starts to sizzle, the oil is ready. Add remaining capers and fry until they begin to 'bloom' and crisp up, about 1-2 minutes. Remove from pan to a paper towel to drain.
  • To assemble, place a generous bed of whipped feta on the plate. Top with Greek Salad and a few fried capers, and serve.

Notes

The tofu feta recipe is adapted from Virtous Pie, as shared by Erin Ireland. It is important not to use virgin coconut oil or the feta will have a coconut flavour.
The leftover tofu feta will firm up as it sits in the fridge, so that when you go to use it next, it will crumble just like real feta, and lose it's whipped texture.