Recipe: Loaded Greek Salad with Lemony Greek Potatoes & Vegan Tofu Feta

dinner food gluten free greek greek potatoes greek salad lemon potatoes lemony greek potatoes marinated tofu meal prep plant based recipe tofu feta vegan vegan feta vegetarian May 18, 2019

The inspiration for this came from Erin Ireland and I loosely used a recipe from The Mediterranean Dish for the potatoes.


Lemony Greek Potatoes
4-6 White Potatoes - diced; I left the skin on
1 Lemon - juiced
1 C Veggie Broth
2 cloves Garlic - crushed
2 Tbsp Olive Oil - drizzled on the potatoes
1-2 Tbsp Paprika
2 tsp Rosemary (or another herb you like)
Salt & Pepper

Pre-heat oven to 400 degrees
Place the potatoes into a baking dish - I use a lasagna dish & a non-stick mat to help clean-up
Drizzle olive oil, paprika, S&P, and rosemary over the potato cubes and toss

In a bowl, combine the Lemon Juice, Veggie Broth, & crushed Garlic
Poor over potatoes, cover and bake covered for approximately 30-40 minutes - until potatoes become slightly tender; then remove cover and continue to back until they start to get crispy

**You can also marinate the potatoes overnight!


Tamari Garlic Tofu
1 block Organic Firm Tofu - diced
1/2 C Tamari - I use a GF option
1-2 cloves Garlic - crushed
1 Tbsp Greek Seasoning (optional)

Cube tofu
In a bowl, combine tamari, garlic, and greek seasoning
Place tofu and marinade into a tupperware, cover & shake - allow to sit for a while

Lay out on a baking sheet (I use a silpat on top) and place into oven to cook until crispy - about 15-20 minutes


Tofu Feta (from Erin Ireland & Virtuous Pie)
2/3 block Organic Extra Firm Tofu
1/2 C Refined Coconut Oil - melted
2 Tbsp Lemon Juice
1 1/2 Tbsp Apple Cider Vinegar
1/2 tsp Onion Powder
1 tsp Garlic Powder
1 tsp (at least) Salt

Place all ingredients into a food processor and blend until smooth, or add to powerful blender (Vitamix), turn on, and tamper until smooth
Put into tupperware & into the fridge to set


Salad
Cubed Veggies of choice (Bell Peppers, Cucumber*, Tomato, Red Onion, lettuce, etc)
1-2 Tbsp Olive Oil
1/2 Lemon - juiced
1-2 Tbsp Balsamic Vinegar

*I usually leave the cucumber out of the salad & add to each serving so it stays crispy


Assemble & devour!

I usually put the salad on the bottom & place the tofu & potatoes around the edges, then add the Tofu Feta on top.