Photo of Greek salad with herbed tofu “feta” by WW

Greek salad with herbed tofu “feta”

Total Time
4 hr 25 min
25 min
This super easy vegan salad is filled not only with delicious vegetables, but packed with protein. The tofu comes packed in water so the first thing you want to do is drain the water. That helps it absorb the delicious flavors of the marinade, as the tofu can taste plain on its own. The tofu marinates in a zesty mixture of lemon juice, vinegar, oregano, salt and parsley, where it soaks up additional flavor. Mix the tofu with tomatoes, cucumbers, onions, and parsley.


Firm tofu

10 oz, in a block

Fresh lemon juice

¼ cup(s)

Distilled white vinegar

¼ cup(s)


¼ cup(s)

Kosher salt

1 tsp

Fresh oregano

1 Tbsp, finely chopped

Fresh parsley

1 Tbsp, flat-leaf, finely chopped (plus extra whole leaves for garnish)


4 large, Beefsteak variety, seeded and diced

English cucumber

1 medium, halved, seeded and cut into 1-inch cubes

Red onion

½ medium, thinly sliced


16 olive(s), medium, Kalamata variety, pitted and halved

Fresh lemon juice

1 Tbsp

Extra virgin olive oil

2 Tbsp

Kosher salt

1 tsp, or to taste

Black pepper

tsp, freshly ground, or to taste


  1. To prep the tofu, line a plate with several layer of paper towels. Cut tofu into 4 equal slabs; top with several paper towels. Put a second plate on top of tofu; weight it down with heavy cans. Refrigerate while it drains, a minimum of 2 hours and up to 24 hours.
  2. In a medium bowl, whisk together ¼ c lemon juice, vinegar, water, 1 tsp salt, oregano and parsley.
  3. Chop tofu and add to bowl with lemon juice mixture; toss to coat. Cover and refrigerate for at least 2 hours and up to 8 hours; gently stir mixture a few times during marinating process.
  4. To serve, in |a large bowl, combine tomatoes, cucumber, onion and olives. Add 1 Tbsp lemon juice and oil; toss to coat and then season to taste. Sprinkle marinated tofu over top; garnish with parsley leaves.
  5. Serving size: 1 1/2 c