Gluten Free Vegan No Tofu Greek Salad Recipes
GREEK SALAD
Provided by Laura Strange (www.mygfguide.com)
Categories Gluten Free Recipe
Time 15m
Number Of Ingredients 7
Steps:
- Chop the cucumber, tomato and feta into small bitesized chunks and place in a large bowl.
- Add the olives to the salad and mix everything together.
- Sprinkle the dried oregano over the salad, then dress with the white wine vinegar and olive oil. Give all the salad a really good stir and leave to sit for a few minutes before serving, to help the flavour of the oregano infuse into the ingredients. Easy peasy!
VEGAN GREEK SALAD
Steps:
- Add the chopped romaine lettuce to the mixing bowl, then add the sliced red bell pepper, sliced red onion, sliced cherry tomatoes, sliced cucumber and kalamata olives.
- Toss everything up together and then pour over the vinaigrette and toss again before adding your vegan feta.
- Serve right away.
Nutrition Facts : ServingSize 1 Serve, Calories 89 kcal, Sugar 5 g, Sodium 539 mg, Fat 6 g, SaturatedFat 1 g, Carbohydrate 10 g, Fiber 4 g, Protein 2 g, UnsaturatedFat 5 g
VEGAN GREEK DRESSING
Steps:
- Add all the ingredients to a small bowl or jar.
- If using a bowl, whisk everything together until well combined. If using a jar, tighten the lid and shake to combine your ingredients.
- Serve the dressing over any salad ingredients you like! It's also a great sauce for cold pasta salads or to toss on veggies before roasting or grilling them!
Nutrition Facts : ServingSize 1 Serving (1/6 of recipe), Calories 112 kcal, Carbohydrate 1 g, Fat 12 g, SaturatedFat 2 g, Sodium 199 mg, UnsaturatedFat 10 g
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- Ideally, make the vegan feta the night before making the salad. If not, you’ll need 20 minutes to press the tofu and at least 1 hour to marinate it. To make it, place a of block of extra-firm tofu on a dish towel and fold the towel over it. Place the wrapped tofu on a plate and place a heavy object on top of it. I use a few cookbooks. You can use a tofu press if you have one. Press for 20-30 minutes to remove excess water. Once pressed, crumble the tofu into feta cheese-sized chunks into a bowl or container and add the rest of the tofu feta ingredients. Mix well, cover and marinate for 1 hour up to overnight.
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