Greek Tofu Zucchini Potato Salad
Greek Tofu Zucchini Potato Salad
Ingredients
For the Roasted Vegetables
- 1 1/2 pounds red potatoes, scrubbed and cut into 1-inch cubes
- 2 zucchini, medium, trimmed and cut into 1/2-inch thick half-moons
- 14 ounces extra-firm tofu, pressed, drained, and cut into 1/2-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Greek Dressing
- 1/4 cup red wine vinegar
- 1/4 cup olive oil, extra virgin
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Salad Assembly
- 1 cucumber, medium, peeled, seeded, and diced
- 1 pint cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- 1/2 cup vegan feta cheese, crumbled (optional)
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the cubed red potatoes, zucchini half-moons, and tofu cubes. Drizzle with 3 tablespoons of olive oil, dried oregano, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to ensure all vegetables and tofu are evenly coated.
⏱️ 5 min
- 3
Spread the seasoned potatoes, zucchini, and tofu in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the potatoes are tender and lightly browned, and the tofu is golden, flipping halfway through.
⏱️ 30 min•🌡️ 400
- 4
While the vegetables are roasting, prepare the Greek dressing. In a small bowl or jar, whisk together the red wine vinegar, 1/4 cup extra virgin olive oil, Dijon mustard, 1/2 teaspoon dried oregano, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
⏱️ 5 min
- 5
Once roasted, remove the potatoes, zucchini, and tofu from the oven and let them cool slightly on the baking sheet for about 5-10 minutes.
⏱️ 5 min
- 6
In a large mixing bowl, combine the slightly cooled roasted vegetables and tofu with the diced cucumber, halved cherry tomatoes, thinly sliced red onion, and halved Kalamata olives.
⏱️ 5 min
- 7
Pour the Greek dressing over the salad ingredients. Add the chopped fresh parsley and crumbled vegan feta cheese (if using). Toss gently to combine everything thoroughly, ensuring the dressing is evenly distributed.
⏱️ 5 min
- 8
Serve immediately or chill for at least 30 minutes for flavors to meld. This salad is excellent for meal prepping and can be stored in an airtight container in the refrigerator for up to 3-4 days.
Kitchen Tools
Nutrition Facts (per serving)
Greek Tofu Zucchini Potato Salad
For the Roasted Vegetables
- 1 1/2 pounds red potatoes, scrubbed and cut into 1-inch cubes
- 2 zucchini, medium, trimmed and cut into 1/2-inch thick half-moons
- 14 ounces extra-firm tofu, pressed, drained, and cut into 1/2-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Greek Dressing
- 1/4 cup red wine vinegar
- 1/4 cup olive oil, extra virgin
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Salad Assembly
- 1 cucumber, medium, peeled, seeded, and diced
- 1 pint cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- 1/2 cup vegan feta cheese, crumbled (optional)
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the cubed red potatoes, zucchini half-moons, and tofu cubes. Drizzle with 3 tablespoons of olive oil, dried oregano, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to ensure all vegetables and tofu are evenly coated.
⏱️ 5 min - 3
Spread the seasoned potatoes, zucchini, and tofu in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the potatoes are tender and lightly browned, and the tofu is golden, flipping halfway through.
⏱️ 30 min•🌡️ 400 - 4
While the vegetables are roasting, prepare the Greek dressing. In a small bowl or jar, whisk together the red wine vinegar, 1/4 cup extra virgin olive oil, Dijon mustard, 1/2 teaspoon dried oregano, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
⏱️ 5 min - 5
Once roasted, remove the potatoes, zucchini, and tofu from the oven and let them cool slightly on the baking sheet for about 5-10 minutes.
⏱️ 5 min - 6
In a large mixing bowl, combine the slightly cooled roasted vegetables and tofu with the diced cucumber, halved cherry tomatoes, thinly sliced red onion, and halved Kalamata olives.
⏱️ 5 min - 7
Pour the Greek dressing over the salad ingredients. Add the chopped fresh parsley and crumbled vegan feta cheese (if using). Toss gently to combine everything thoroughly, ensuring the dressing is evenly distributed.
⏱️ 5 min - 8
Serve immediately or chill for at least 30 minutes for flavors to meld. This salad is excellent for meal prepping and can be stored in an airtight container in the refrigerator for up to 3-4 days.