This is a recipe I created for foodnetwork.ca when I was their resident vegan blogger! It was one of the first recipes I gave them. This vegan greek salad topped with mushroom walnut meatless patties (“souvlaki”), tofu feta, and a creamy cucumber dressing is a show stopper for dinner. And I recently featured it on the weekly YouTube show so you could see exactly how to make it from start to finish. Check out how to make this vegan greek salad below!
This recipe makes 4 servings with the exception of the tofu feta. But the tofu feta is a great thing to keep in the fridge and use for lunches and other dinner ideas. You could even make great meatballs with the mushroom walnut mixture to put on top of spaghetti. I’m just full of ideas!
greek salad with mushroom walnut souvlaki
This meatless meal has it all! Tofu feta, creamy cucumber dressing, and mushroom walnut souvlaki.
- 1 x 350 g package extra firm tofu
- 1/2 C white wine vinegar
- 1 tbsp lemon juice
- 1/2 C unsweetened nondairy milk
- 1 tsp dried basil
- 1/2 tsp garlic powder
- 2 tsp sea salt
creamy cucumber dressing
- 1/4 C olive oil
- 2 tbsp white wine vinegar
- 1/3 C shredded cucumber
- 2 tbsp vegan mayonnaise
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp garlic powder
- 1/4 tsp ground mustard
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
- 1/2 tsp agave nectar
mushroom walnut souvlaki
- 1 tbsp ground flax
- 3 tbsp water
- 1/3 C finely chopped yellow onion
- 2 garlic cloves, minced
- 1 C mushrooms
- 2 tsp vegetable oil + 3 tbsp for cooking the patties
- 1 tsp fresh thyme
- 1 C walnuts
- 1/2 C all-purpose or whole wheat flour
- 2 tsp low-sodium soy sauce or tamari
- 2 tbsp tomato paste
- 2 tbsp fresh parsley
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp ground mustard
- 1/4 tsp smoked paprika
- 1/4 tsp ground sage
- 1/4 tsp ground black pepper
- 1/4 tsp sea salt
- 8-9 C arugula
- 1 C cherry tomatoes
- 1/2 C sliced kalamata olives
- 1/2 a red onion, thinly sliced
- 1 C tofu feta (as above)
- Remove the tofu from the packaging and drain the excess water. Cut it lengthwise in half, then into strips, and then cut the strips into cubes.
Whisk the remaining ingredients for the tofu feta together in a glass storage container that has a fitted lid. Submerge the tofu cubes in the mixture, place the lid on the container and refrigerate it. It’s preferred to marinate the tofu at least overnight as it gives it a stronger flavor, but you could do it as for as short as 3 hours.
Make the dressing ahead of the mushroom walnut patties and leave it the fridge until you’re ready to serve the salad. You can either whisk all these ingredients together until combined, or blend them in a blender for a creamier, smoother dressing.
For the souvlaki, combine ground flax and water in a small bowl and set it aside to thicken slightly.
Heat a large pan over medium and sauté onion, garlic, and mushrooms in 2 teaspoons of oil for approximately 5 minutes. In the last minute of cooking, add in fresh thyme.
Put this sautéed mushroom mixture in a food processor along with the thickened flax mixture, walnuts, flour, low sodium soy sauce/tamari, tomato paste, parsley, onion powder, cumin, ground mustard, smoked paprika, sage, ground black pepper, and sea salt. Process the mixture until a smooth pâté-like consistency is formed.
Form 2 1/2″ wide x 1/4″ thick patties with the mixture using your hands. You may need to dampen your hands with a little bit of water to keep the mixture from sticking. You can either bake the patties on a lightly oiled baking sheet for 10 to 12 minutes at 375°F and flip them half way through, or pan fry them.
To pan fry, heat a large pan over medium heat with 1 tablespoon of oil. When the oil is hot, place the patties in the pan and fry for 1 to 2 minutes a side until golden brown. Don’t overcrowd the patties in the pan. Depending on the size of your pan, you may want to only do 2 to 3 at a time. Add more oil to the pan for the next batch.
Assemble the salads starting with a bed of arugula and add in olives, halved cherry tomatoes, and top with thinly sliced onions. Place warm mushroom walnut patties on top of the salad. Crumble tofu feta on top and drizzle with the creamy cucumber dressing. Garnish with fresh ground black pepper and serve immediately.
13 thoughts on “greek salad with mushroom walnut souvlaki”
I just started my vegan lifestyle this Monday. I’m allergic to walnuts and Brazilnuts. Is there another nut I can substitute for the walnuts, like almonds?
heck yeah! you do you!
This recipe is awesome, thanks so much! The tofu feta is seriously my new favorite food. I subbed equal parts cashew cream for the oil and vegan mayo in the dressing in an attempt to make a version with no added oil. It’s great!
Zomg, just made this tonight and Its amazing.
The tofu feta is my new favourite!
Aannnnddd with the left over im gunna make your Recipie?! for chicken Caesar. which, I’m sure, will also be amazing.
sweet!!! hope you like the wraps too 😀
Do you think it would be okay to freeze the souvlaki for another time?
I bet it freezes great!
Oh my gosh this recipe is delicious! I tasted the mushroom walnut souvlaki last night after I cooked it with a glass of wine and I was in heaven! It took a LOT of restraint to not sit there and eat every little patty. I had to make it without the tomato paste because I forgot it so I can just imagine how it will taste with it! I plan on making these gems a lot. I think they’d be great as little sliders! I can’t wait to toss them on the grill for a little smokey flavor. my husband even likes them and he hates mushrooms! The tofu really does taste like feta.. and I may or may not be popping them like popcorn right now =x Thanks so much for the recipe and if you’ve hesitated to make it, don’t, it’s SO worth it!
This is my first time making tofu feta. It was absolutely delicious! My sister and were shocked how close it was to feta cheese. We aren’t vegan but we are lactose intolerant so it is perfect for us to eat. Will definitely be keeping it in our repertoire and make it again and again and again. We posted it on our blog as well: https://sprinkleofvanillasugar.wordpress.com/2016/08/14/vegan-tofu-feta-cheese-gluten-free-nut-free-oil-free/
Thank you for all your wonderful recipe!
I used that cucumber sauce and ohh boy was it amazing! Thank you !
The sauce is amazing
I only marinated the feta for 3 hours and I think maybe it wasn’t enough. Next time I make this I’ll soak it over night
Thank you for the recipe!
I haven’t tried the souvlaki yet but I make the tofu and dressing and add it to rice noodles as well as some chopped bell peppers and cucumber, topped with kalamata olives to make a filling and colourful pasta salad. Yum!!!!