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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!
Recently, I’ve started adding more plant-based meals into my diet. Our fridge has been stocked with fresh vegetables (some from the garden!) and our freezer has been stocked with several meat alternatives. I’ll try to eat a vegetarian lunch or make an eggplant or zucchini dish for dinner. It can sometimes be hard to do with a meat-loving husband who really knows how to cook a burger on the grill! But it’s totally worth it!
When I eat a meatless meal, I feel satisfied and content just from beautiful greens, roasted vegetables, and plant-based proteins. Some people might find meatless meals to be bland. But do you want to know a secret? You just need to use the right amount of seasoning so your taste buds don’t get bored! I absolutely love Mediterranean and Greek flavors. They’re bold and full of herbs and spices!
We had some zucchini from the garden, so I decided to break out my spiralizer and make zoodles recently for lunch. I absolutely love zoodles! They’re delicious eaten raw in a salad or heated up as an alternative to pasta. With my last batch of zoodles, I made a Greek-inspired zoodle salad full of flavor and it just happened to be vegan, too!
I feel like you can’t have a Greek-inspired dish without feta cheese. Am I right? While I was looking for some zoodle inspiration, I discovered that you could make a vegan feta substitution with tofu. I had a block of firm tofu in the fridge, so I gave it a shot! Of course, it doesn’t taste exactly like feta cheese, but it works! You get the same soft, slightly creamy texture with nutritional yeast giving it a cheesy flavor.
This zoodle salad was also topped with a variety of Mediterranean ingredients like Kalamata olives, roasted red peppers, fresh oregano, and sun-dried tomatoes. We have so many grape tomatoes growing in our garden right now that I’ve been using our dehydrator to make sun-dried tomatoes. I cut the tomatoes in half and dry them overnight. I keep them in the fridge to add to meals whenever I want them!
- 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
- 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
- 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.
- 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.
If you’re looking for a way to use up your garden zucchini or you just want a dish that’s flavorful and light, you might want to try this zoodle salad. Go ahead and add feta cheese for an easy vegetarian zoodle salad or add some chicken if you must have meat! No matter how you enjoy this dish, it’s a fresh and easy way to add more veggies into your diet!
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