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Vegan Greek Zoodle Salad

This Vegan Greek Zoodle Salad recipe is a great way to add more veggies into your diet and use up some of that summer zucchini at the same time!
Course Main Course, Salad
Cuisine American, Greek
Prep Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Servings 2
Author Jessica

Equipment

  • 1 spiralizer

Ingredients

For the vegan feta cheese:

  • 1 block of firm tofu drained and cubed
  • Juice of 1 small lemon
  • 1/3 cup apple cider vinegar
  • 1/2 cup water
  • 2-3 tbsp. nutritional yeast
  • 1 tbsp. fresh oregano chopped

For the zoodle salad:

  • 1 small zucchini peeled and spiralized
  • 1/2 cup roasted red peppers chopped
  • 1/4 cup kalamata olives chopped
  • 2 tbsp. sun-dried tomatoes
  • Balsamic glaze
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Optional: crushed red pepper flakes, fresh oregano

Instructions

For the vegan feta cheese:

  • In a medium bowl, mix lemon juice, vinegar, and water.
  • Add tofu chunks and stir to combine.
  • Sprinkle nutritional yeast over tofu. Stir again and season with fresh oregano.
  • Cover and allow tofu to marinade for at least an hour. Keep refrigerated until use.

For the zoodle salad:

  • In a medium bowl, add zoodles.
  • Top with roasted red peppers, olives, and sun-dried tomatoes.
  • Drizzle zoodle salad with balsamic glaze and olive oil.
  • Season with salt and pepper and toss to combine.
  • Sprinkle with crushed red pepper and fresh oregano before serving, if desired.