Vibrant Gluten-Free Greek Salad with Tofu Feta – A Flavorful Plant-Based Delight

This Greek Salad Offers a Gluten-Free Choice Using Tofu

I absolutely love salads—any kind, really—and they are a staple in my diet. There’s something so refreshing about a mix of crisp vegetables, especially when they’re paired with a flavorful dressing. But let’s talk about tofu. It’s one of those ingredients that doesn’t have much flavor on its own, but that’s exactly why it’s so magical. Tofu tends to take on the flavors of whatever you marinate it in, making it incredibly versatile. In this Greek salad, the tofu is marinated in a tangy herb mixture, transforming it into a delicious, plant-based alternative to feta cheese. This salad isn’t just a healthy option; it’s downright delicious. And the best part? It’s gluten-free, so it’s perfect for those who need or prefer to avoid gluten. It’s always a hit when I serve it to friends, especially those who are gluten-sensitive—they appreciate the thoughtfulness, and everyone enjoys the fresh, vibrant flavors.

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Did you know?

Kalamata olives are a staple in Greek cuisine and are well-known for their deep purple color and rich, tangy flavor. These olives are often cured in red wine vinegar or olive oil, which enhances their naturally robust taste. They are a good source of healthy fats, antioxidants, and vitamins, making them not only a flavorful addition to dishes like Greek salad but also a nutritious one. The unique curing process also contributes to their distinct, slightly wrinkled appearance. Whether enjoyed on their own, in salads, or as part of a Mediterranean dish, Kalamata olives bring a burst of flavor and a touch of tradition to any meal.

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Yield: 4 servings

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Ingredients:

For the Salad:

• 6 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved

For the Tofu Feta:

• 1 block (14 oz) firm tofu, pressed and cubed
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste

For the Dressing:

• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

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Instructions:

Prepare the Tofu Feta: In a medium bowl, whisk together the lemon juice, olive oil, apple cider vinegar, dried oregano, dried basil, salt, and pepper.
Personal Tip: The longer you marinate the tofu, the more flavor it absorbs, making it even tastier.

Add the cubed tofu and toss to coat. Let marinate for at least 30 minutes.

Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper.
Personal Tip: Prepare a little extra dressing and store it in the fridge for future salads.

Assemble the Salad: In a large bowl, combine the romaine lettuce, cherry tomatoes, cucumber, red onion, and Kalamata olives.
Personal Tip: Toss the salad gently to avoid bruising the vegetables and to ensure even distribution of flavors.

Add the marinated tofu feta and drizzle with the dressing.

Toss to combine.

Serve: Serve immediately or refrigerate for up to 2 days.

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Nutritional Information (Per Serving): Calories: 280; Fat: 20g; Saturated Fat: 3g; Carbohydrates: 15g; Fiber: 4g; Sugars: 6g; Protein: 10g

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Kitchen Tips, Great Ideas, How to Save Money

1. Bulk Buying: Purchase tofu and olive oil in bulk. These ingredients are versatile and can be used in various recipes, reducing the cost per unit and saving you money in the long run.

2. Homemade Tofu Feta: If store-bought tofu feta is expensive or unavailable, consider making your own. Marinating tofu with simple ingredients is cost-effective and allows you to control the flavor and quality.

3. Reusable Storage Containers: Invest in reusable storage containers for your salads. These containers are not only environmentally friendly but also save money over time compared to disposable options.

4. Energy Efficiency: Press tofu in large batches and store it in the refrigerator for up to 5 days. This saves on energy costs and makes meal prep more efficient.

5. Smart Storage: Store any leftover salad in an airtight container in the refrigerator. It will stay fresh for up to 2 days, providing a convenient and healthy meal throughout the week.

6. Ingredient Substitutions: If Kalamata olives are unavailable or too expensive, you can use green olives or capers for a similar briny flavor.

7. Flavor Enhancements: Experiment with adding different flavors to your salad, such as a sprinkle of sunflower seeds or a handful of roasted red peppers for added sweetness and visual appeal.

8. DIY Greek Dressing: Make your own Greek dressing in larger batches and store it in the refrigerator for up to a week. This dressing is versatile and can be used on other salads, grilled vegetables, or as a marinade.

9. Learning and Sharing: Join online gluten-free cooking communities for more recipe ideas and tips. Sharing your own experiences can also help others and foster a sense of community.

10. Creative Presentations: Enhance the visual appeal of your salad by arranging the ingredients in a colorful and artistic manner. These additions not only add flavor but also create a beautiful presentation for your meal.

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What Are The Differences In Tofu's?

Tofu is an incredibly versatile ingredient, and it comes in several different forms that vary in texture, moisture content, and how they’re used in recipes. The main types of tofu are silken, soft, firm, and extra firm. Silken tofu is smooth and creamy, often used in desserts, dressings, and soups. Soft tofu is a bit firmer but still delicate, making it great for blending into smoothies or using in light, delicate dishes. Firm and extra-firm tofu are denser and hold their shape better, making them ideal for stir-fries, grilling, and baking, as they absorb marinades well without falling apart. Each type of tofu serves its own purpose, and choosing the right one can make all the difference in your recipes. For this Greek Salad, firm tofu is best because it mimics the texture of feta cheese when marinated.