I love me some greek salad. There’s just so much flavor there - olives, oregano, red wine vinaigrette… the only thing missing in the vegan version is creamy feta cheese. This vegan greek salad wrap features a vegan tofu feta, so you won’t even miss the real thing.
Tofu feta is a perfect vegan substitute for the real thing, and really elevates this salad to something special. And after all, tofu is basically bean cheese - it’s made the same way and it’s a blank pallette for flavor.
Press some tofu, cut it into cubes, marinate it and you have your vegan version. And while it doesn’t taste exactly like feta, it adds the same flavor profile and texture to the salad. This tofu feta has all the elements real feta adds- a strong briny and salty flavor, creaminess, and heft.
It does take some time to make - you have to drain the tofu, then marinate it - but if you don’t have the time feel free to just leave it out. The lentils add enough bulk on their own to the sandwich to make this a solid meal. The longer you can let the tofu marinate the better, so if you can make it in the morning or a day or two before that’s ideal. Try pressing the tofu overnight in the fridge, then toss the tofu with the marinade in the morning and leave to marinate for the day.
Toss some homemade dressing with lentils, tofu, and the salad veggies, and you have a delicious greek salad wrap with enough heft to stand on its own as a meal. I’ll often add a bit of sweetener to my dressing, but I found that making it a bit more tart combines much better with the bold flavors of the olives and tofu cheese.
A salad wrap is easy to make, light enough so you’re not weighed down after eating it, and the lentils and tofu make it filling. Serve this with cold roasted potatoes or fries and you have a perfect spring or summer meal.
Servings: 4
Time: 30 minutes for the wraps, about a day to marinate the tofu feta
List ingredients in the order they are used in the recipe.
There are great served with roasted potatoes (or fries). Roast baby potatoes and toss them with oil and dill, or simply dip in ketchup.
The assembled wraps won’t store well in the fridge or freezer, so definitely eat these fresh.
Have you had tofu feta before? Do you like greek salad without the feta, or do you prefer it with? Have you drained tofu before for recipes, and if so do you use a tofu press? Let me know in the comments!