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Greek Salad Bowl
Course: Main Course, Salad, Side Dish
Marinated Extra Firm Tofu (recipe below)
  • 1 14 oz block of tofu cut into 3/4" cubes
  • 1/4 cup kalamata olive brine
  • 1/4 cup wine vinegar (we used white wine vinegar
  • 1 Tbsp miso
  • cooked super grains we cook ours in a rice cooker, so we prepared the whole bag and added what we wanted
  • salt
  • 1/3 cup red wine vinegar
  • 2/3 cup aquafaba chickpea juice from chickpeas below
  • 1 Tbsp fresh lemon juice
  • 1 1/2 Tbsp fresh oregano
  • 2 minced cloves garlic
  • pepper to taste
  • 1-2 bell pepper chopped
  • 2 cans of chickpeas drained - reserve liquid - rinsed
  • cucumber roughly peeled, chopped
  • 1/2 red onion diced
  • 1- 1 1/2 cup grape tomatoes chopped 1/2 head of leafy green lettuce
  • 1/2 cup sliced kalamata olives
Marinated Extra Firm Tofu
  1. Marinate Tofu a few hours ahead of time

    Place cubes of tofu in sturdy, dish with lid, where marinade will cover tofu

    Salt tofu

    Whisk brine, wine, and miso

    Pour marinade over tofu, cover, and refrigerate for a few hours

  2. Prepare super grains
  3. Whisk dressing: vinegar, aquafaba, lemon juice, oregano, garlic together and pepper to taste, set aside
  4. Chop vegetables
  1. Salad bar style where every grabs and adds to their liking
  2. Tossed - mix ingredients (the amounts may vary, look at proportions as you mix) in a large bowl. (I enjoyed the leftovers this way and the super grains soaked up the dressing, which gave them a tasty flavor. You may decide to toss the veggies and then serve them atop the grains (or vice versa).
  3. Snap a pic, devour your Greek Salad Bowl, and then share on social media  #veginspiredfoodie