These vegan Greek salad jars are perfect for meal prep and have homemade vegan feta (yes, you can make homemade feta at home in only an hour!). They can be prepared ahead of time and enjoyed for weekday lunches.
Prep time: 1 h 30 minutes
Servings: 3
Ingredients
- 1 can chickpeas
- 1 1/2 cups kalamata olives
- 1 small cucumber
- 2 cups cherry tomatoes
- 3 cups arugula (or other greens of choice)
Vegan Feta
- 1 block extra-firm tofu
- 2 tbsp white miso paste
- 1 tbsp apple cider vinegar
- 1 lemon (about 2-3 tbsp of lemon juice)
- 1/4 cup nutritional yeast
- 1 tbsp garlic powder
- 1 tbsp Italian spice blend
- 1/2 tsp salt
- 1/4 cup warm water
Balsamic Dressing
- 2 tbsp olive oil (see notes for oil-free)
- 2 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp maple syrup
- 1 tsp garlic powder
- 1 tbsp Italian spice blend
Equipment
- Jars or containers
Instructions
- Cut tofu into small cubes, about 1/2 inch thick.
- Prepare vegan feta sauce in a jar with white miso paste, apple cider vinegar, juice from your lemon, nutritional yeast, spices, salt and warm water. Mix well until miso paste has broken down and your marinade is well combined.
- Add tofu blocks to your marinade jar (or to a container if all of the tofu doesn’t fit), then refrigerate for at least an hour (the longer the better!).
- Dice cucumber and halve cherry tomatoes.
- Prepare balsamic salad dressing by adding all ingredients to a jar and mixing well.
- Once the tofu has marinated, time to assemble the jars. You’ll need to divide each of the salad components into three for each jar. Pour dressing in the bottom, then layer chickpeas, kalamata olives, cucumber, cherry tomatoes, vegan feta, and arugula.
- Close the jars, store in the fridge, and enjoy this Greek salad for weekday lunches!
Notes
*For an oil-free version, omit olive oil from the balsamic dressing.
*For a gluten-free version, substitute tamari for soy sauce in the dressing.
