Salad Bowl with Tofu Feta and Tumeric Roasted Chickpeas


  • 1 lb./16 oz firm non-gmo organic tofu**
  • 1/4 cup red wine vinegar
  • 2 T fresh lemon juice
  • 2 t dried oregano
  • 1 t sea salt
  • 2 T chopped red onion
  • 2-4 T chopped Kalamata olives


  1. Chop tofu into bite sized pieces. If you dislike the taste of plain tofu, then you can steam it before marinating for 5-10 minutes. If you enjoy tofu, you can skip this step and marinade without steaming

  2. Mix all remaining ingredients in a large mason jar, or medium bowl that has a lid. Add tofu to marinade in jar or bowl. Mix well to coat tofu with marinade. Let cool to room temperature if steamed, and mix again. Close jar or bowl tightly and place in refrigerator for 1-3 days, turning or mixing at least once each day. I like the flavor best on the second and third days! It will keep in the fridge about a week if jar is tightly closed. **Feel free to use extra firm tofu here if you like. I tried this recipe with firm and extra firm, and like the more crumbly texture of the marinated firm tofu, but it's up to you!! It's yummy either

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