Greek salad with marinated tofu

By the GetYourMacros team · 2 September 2026

A high-protein vegan take on the Mediterranean classic using herbed tofu instead of feta.

• Time 15 min
• Course Main course
• Diet Vegan
• Cuisine Mediterranean
• Allergens soy

Ingredients (1 serving)

• 260 g Tofu
• 150 g Tomatoes
• 1 Cucumber (300 g)
• 20 g Pitted olives (drained)
• 30 g Red onion
• 10 ml Extra virgin olive oil
• 15 ml Lemon juice
• Dried oregano to taste
• Salt to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Drain the tofu well and pat it dry with a paper towel, then cut it into 1.5 cm cubes.
2. In a small bowl, whisk the lemon juice with half the olive oil, plenty of dried oregano, and a pinch of salt.
3. Toss the tofu cubes in the marinade and let them sit for at least 10 minutes to absorb the flavors.
4. Wash the tomatoes and cucumber; cut the tomatoes into wedges and slice the cucumber into rounds.
5. Thinly slice the red onion and rinse it under cold water to make it milder.
6. In a large serving bowl, combine the vegetables, the marinated tofu with its dressing, and the olives.
7. Drizzle with the remaining olive oil, add an extra pinch of oregano, and toss gently before serving.

Tips

• For a deeper flavor, marinate the tofu the night before and store it in the fridge.
• Keeps perfectly for 2 days in an airtight container; the flavors actually blend better over time.

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