This Greek Potato Salad with Tofu Feta is a simple vegan summer salad that’s full of fresh seasonal ingredients, like buttery British Gems new potatoes. The potatoes turn a classic Greek salad into a filling meal in its own right.
Recipe in collaboration with British Gems.
As soon as hot weather hits, I am all about fresh, light dishes. Does your appetite change with the seasons?
Salads for me though are about so much more than leaves; they’re the perfect opportunity to cram in flavourful, seasonal vegetables. They also need a bit more substance if they’re going to keep you full, don’t you think?
That’s where the potatoes come in for this Greek Potato Salad with Tofu Feta.
I’ve used British Gems baby new potatoes, known for their buttery flavor and golden color. They’re an ideal match for this Greek Potato Salad, where each ingredient has the chance to shine. I’d highly recommend keeping the skins on too – for minimal effort and to take advantage of their extra flavour!
I was amazed to learn that British Gem potatoes are harvested and delivered into store within 48 hours, making them Sainsbury’s freshest potato. Taste the Difference British Gems are back in season right now and available exclusively in Sainsbury’s now, either in a 750g pack or loose, so take advantage while you can.
As for the tofu feta, it couldn’t be easier to make and you might be surprised by how enjoyable the texture is in a salad! Nutritional yeast is an optional extra to give a slightly more cheesy flavour, but don’t worry if you can’t get your hands on any. I’d recommend marinating the tofu cubes in a large jar so you can gently shake the container to coat the tofu evenly, but naturally you could just do it in a bowl and mix it instead.
Greek Potato Salad with Tofu Feta | Vegan Recipe
- *For the salad*
- 750g British Gems potatoes, cleaned
- 6 large, ripe vine tomatoes, each cut into 6 wedges
- 1 cucumber, cut in half lengthways and sliced
- 8 spring onions, finely sliced
- 150g pitted kalamata olives
- 1 tbsp extra virgin olive oil
- Pink Himalayan or sea salt to season
- *For the tofu feta*
- 200g extra firm tofu, pressed to remove excess liquid and cut into large cubes
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- 2 tsp nutritional yeast (optional)
- 2 tbsp fresh dill, roughly chopped
- Pinch pink Himalayan or sea salt
- Bring a large pan of water to the boil. Add the potatoes, lower the heat slightly and simmer for 15-20 minutes or until the potatoes have cooked through.
- In the meantime, add the tofu, lemon juice, olive oil, nutritional yeast (if using), dill and salt into bowl. Mix thoroughly to coat the tofu cubes. Set aside to marinate.
- Add the tomatoes, cucumber, spring onions and olives into a large serving bowl or dish.
- Once the potatoes are cooked, remove from the heat, drain and rinse with cold water.
- Add the potatoes to the salad bowl, along with the tofu feta. Pour over any remaining marinade from the tofu over the salad and gently toss the salad.
- Drizzle with the extra olive oil and salt then serve! For best results, serve with warm pita bread and hummus.
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Thank you to British Gems for kindly sponsoring this recipe. All thoughts, words and photos are my own. Please see my disclaimer for more details.
