Tofu Greek Salad Recipe

Tofu Greek Salad Recipe

The Tofu Greek Salad recipe transforms a classic Mediterranean dish into a delightful vegetarian feast, featuring marinated and pan-seared tofu cubes tossed with fresh cucumber, cherry tomatoes, Kalamata olives, and crumbled feta cheese. Dressed with a zesty blend of olive oil, red wine vinegar, and aromatic herbs, this salad offers a refreshing and satisfying meal perfect for any occasion.

Ingredients For the Salad:

  • 1 block (14 ounces) firm tofu, drained and pressed
  • 1 large cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 pint cherry tomatoes, halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped (optional)

Ingredients For the Marinade:

  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste

Ingredients For the Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

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  1. Prepare the Tofu:
    • Drain and press the tofu to remove excess moisture. Place the tofu block between paper towels and press it with a heavy object for about 15-20 minutes.
    • Once pressed, cut the tofu into 1-inch cubes.
  2. Marinate the Tofu:
    • In a medium bowl, whisk together the olive oil, lemon juice, dried oregano, dried basil, minced garlic, salt, and black pepper.
    • Add the tofu cubes to the marinade and toss to coat evenly.
    • Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  3. Prepare the Salad:
    • In a large salad bowl, combine the diced cucumber, halved cherry tomatoes, thinly sliced red onion, halved Kalamata olives, and crumbled feta cheese.
    • If using, add the chopped fresh parsley.
  4. Cook the Tofu:
    • Heat a non-stick skillet over medium-high heat.
    • Add the marinated tofu cubes to the skillet and cook until they are golden brown and slightly crispy on all sides, about 7-10 minutes. Remove from heat and let cool slightly.
  5. Prepare the Dressing:
    • In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until well combined.
  6. Assemble the Salad:
    • Add the cooked tofu cubes to the salad bowl with the vegetables.
    • Drizzle the dressing over the salad and toss gently to combine.
  7. Serve:
    • Transfer the tofu Greek salad to a serving dish.
    • Serve immediately, garnished with additional crumbled feta and fresh parsley if desired.


  • For extra flavor, let the salad sit for 10-15 minutes before serving to allow the flavors to meld.
  • This salad can be served as a main dish or a side dish, perfect for a light and refreshing meal.

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Tofu Greek Salad

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