Greek Tofu Zucchini Potato Salad with Creamy Yogurt Dressing
Greek Tofu Zucchini Potato Salad with Creamy Yogurt Dressing
Ingredients
For the Roasted Vegetables
- 6 ounces red potato, scrubbed and cut into 1-inch cubes
- 1/2 zucchini, medium, trimmed and cut into 1/2-inch thick half-moons
- 3 1/2 ounces extra-firm tofu, pressed, drained, and cut into 1/2-inch cubes
- 3/4 tablespoon olive oil
- 1/4 teaspoon dried oregano
- 1/8 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/16 teaspoon black pepper, freshly ground
For the Creamy Yogurt Dressing
- 1/4 cup plain Greek yogurt
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 tablespoon extra virgin olive oil
- 1 tablespoon fresh dill, finely chopped
- 1/2 clove garlic, minced
- 1/8 teaspoon salt
- 1/16 teaspoon black pepper, freshly ground
For the Salad Assembly
- 1/4 cucumber, medium, peeled, seeded, and diced
- 1/4 cup cherry tomatoes, halved
- 1 tablespoon red onion, thinly sliced
- 2 tablespoons Kalamata olives, pitted and halved
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons vegan feta cheese, crumbled (optional)
Instructions
- 1
Preheat oven to 400°F (200°C). Line a small baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, combine the cubed red potato, zucchini half-moons, and tofu cubes. Drizzle with 3/4 tablespoon of olive oil, dried oregano, garlic powder, 1/8 teaspoon salt, and 1/16 teaspoon black pepper. Toss gently to ensure all vegetables and tofu are evenly coated.
⏱️ 5 min
- 3
Spread the seasoned potato, zucchini, and tofu in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the potato is tender and lightly browned, and the tofu is golden, flipping halfway through.
⏱️ 30 min•🌡️ 400
- 4
While the vegetables are roasting, prepare the creamy yogurt dressing. In a very small bowl or jar, whisk together the plain Greek yogurt, lemon juice, 1/2 tablespoon extra virgin olive oil, finely chopped fresh dill, minced garlic, 1/8 teaspoon salt, and 1/16 teaspoon black pepper until well combined. Set aside.
⏱️ 5 min
- 5
Once roasted, remove the potato, 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 medium 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 creamy yogurt 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 with Creamy Yogurt Dressing
For the Roasted Vegetables
- 6 ounces red potato, scrubbed and cut into 1-inch cubes
- 1/2 zucchini, medium, trimmed and cut into 1/2-inch thick half-moons
- 3 1/2 ounces extra-firm tofu, pressed, drained, and cut into 1/2-inch cubes
- 3/4 tablespoon olive oil
- 1/4 teaspoon dried oregano
- 1/8 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/16 teaspoon black pepper, freshly ground
For the Creamy Yogurt Dressing
- 1/4 cup plain Greek yogurt
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 tablespoon extra virgin olive oil
- 1 tablespoon fresh dill, finely chopped
- 1/2 clove garlic, minced
- 1/8 teaspoon salt
- 1/16 teaspoon black pepper, freshly ground
For the Salad Assembly
- 1/4 cucumber, medium, peeled, seeded, and diced
- 1/4 cup cherry tomatoes, halved
- 1 tablespoon red onion, thinly sliced
- 2 tablespoons Kalamata olives, pitted and halved
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons vegan feta cheese, crumbled (optional)
Instructions
- 1
Preheat oven to 400°F (200°C). Line a small baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, combine the cubed red potato, zucchini half-moons, and tofu cubes. Drizzle with 3/4 tablespoon of olive oil, dried oregano, garlic powder, 1/8 teaspoon salt, and 1/16 teaspoon black pepper. Toss gently to ensure all vegetables and tofu are evenly coated.
⏱️ 5 min - 3
Spread the seasoned potato, zucchini, and tofu in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the potato is tender and lightly browned, and the tofu is golden, flipping halfway through.
⏱️ 30 min•🌡️ 400 - 4
While the vegetables are roasting, prepare the creamy yogurt dressing. In a very small bowl or jar, whisk together the plain Greek yogurt, lemon juice, 1/2 tablespoon extra virgin olive oil, finely chopped fresh dill, minced garlic, 1/8 teaspoon salt, and 1/16 teaspoon black pepper until well combined. Set aside.
⏱️ 5 min - 5
Once roasted, remove the potato, 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 medium 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 creamy yogurt 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.