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Fresh Vegan Greek Pasta Salad with Tofu Feta

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A quick and easy vegan Greek pasta salad featuring homemade tofu feta, fresh veggies, and a bright, tangy dressing—perfect for summer dining.

Ingredients

Scale
  • 8 ounces (225 g) short pasta such as rotini or penne
  • 7 ounces (200 g) extra firm tofu, pressed and crumbled
  • 2 tablespoons (30 ml) freshly squeezed lemon juice
  • 3 tablespoons (45 ml) extra virgin olive oil, plus more for tossing
  • 1 tablespoon (15 ml) apple cider vinegar
  • 1 teaspoon (5 ml) garlic powder
  • 1 teaspoon (5 ml) dried oregano
  • 1 teaspoon (5 ml) salt, plus more to taste
  • ½ teaspoon (2.5 ml) freshly ground black pepper
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 medium cucumber (about 200 g), diced
  • ½ cup (75 g) Kalamata olives, pitted and halved
  • ¼ small red onion, thinly sliced (optional)
  • 2 tablespoons (8 g) fresh parsley, chopped

Instructions

  1. Press the tofu for 10 minutes by wrapping it in a clean kitchen towel and placing a heavy pan on top to remove excess water. Alternatively, use a tofu press.
  2. Bring a large pot of salted water to a boil. Cook 8 ounces (225 g) of pasta according to package instructions until al dente. Drain and rinse under cold water to cool and stop cooking. Set aside.
  3. Crumble the pressed tofu into a small bowl. Add 2 tablespoons lemon juice, 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon garlic powder, 1 teaspoon dried oregano, and 1 teaspoon salt. Mix well to coat the tofu evenly. Let marinate for at least 10 minutes.
  4. Chop the veggies: halve cherry tomatoes, dice cucumber, halve Kalamata olives, thinly slice red onion, and chop fresh parsley.
  5. In a small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon lemon juice, ½ teaspoon salt, and ½ teaspoon black pepper. Adjust seasoning to taste.
  6. In a large mixing bowl, combine the cooled pasta, marinated tofu feta, and chopped veggies. Pour the dressing over and toss gently but thoroughly.
  7. Taste and adjust salt, pepper, or lemon juice as needed. Let the salad rest in the fridge for 15-30 minutes to allow flavors to meld.

Notes

Press tofu well to achieve a crumbly feta-like texture. Rinse pasta under cold water to prevent mushiness. Marinate tofu for at least 10 minutes, ideally overnight for best flavor. Adjust dressing seasoning to taste. Salad tastes better after resting in fridge for 15-30 minutes. Can be served chilled or at room temperature. Leftovers keep up to 3 days refrigerated.

Nutrition

Keywords: vegan, Greek pasta salad, tofu feta, summer salad, dairy-free, gluten-free option, quick recipe, healthy, Mediterranean

Find it online: https://islatable.com/fresh-vegan-greek-pasta-salad-with-tofu-feta-easy-homemade-recipe-for-summer/