Tofu feta is the star in this pasta version of a greek salad.
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Greek Pasta Bowl with Tofu Feta

Tofu stands in for feta cheese in this Greek pasta bowl. A short soak in an easy marinade infuses the tofu with the salty tang you expect when eating feta cheese. Combined with pasta and veggies flavored with oregano, lemon and olive oil.
Course Dinner, Lunch, Main Course
Cuisine Mediterranean
Keyword dairy-free, healthy recipe, pasta, Vegan
Prep Time 30 minutes
Cook Time 10 minutes
Marinade time 2 hours
Total Time 2 hours 40 minutes
Servings 4 people
Calories 514kcal
Author Lyn Croyle


Tofu feta

  • 7 ounces extra-firm tofu
  • 1/4 cup lemon juice
  • 1/3 cup water
  • 1/4 cup apple cider vinegar
  • 1 tbsp oregano
  • 1 tsp sea salt

Greek pasta

  • 8 oz pasta
  • 1 cup chickpeas cooked
  • ¼ cup extra virgin olive oil separated
  • ½ red onion sliced
  • 1 yellow or orange bell pepper cut into 1” squares
  • 2 roma tomatoes diced
  • 3-4 cloves fresh garlic minced
  • 1 tsp dried oregano
  • 1 T fresh lemon juice
  • 20 kalamata olives
  • Salt and freshly ground pepper to taste


  • Tofu
  • Remove the tofu from the package and drain. Wrap in paper towels or clean dish towel or cheesecloth and place on a baking tray. Place a heavy object on top such as a cooking pot or cookbook and let it sit for 20-30 minutes.
  • After pressing the tofu, cut into small cubes. Combine with the rest of the marinade ingredients and let it sit under refrigeration for a minimum of 2 hours. It is best if you can marinate it at least overnight as more of the flavors are absorbed.
  • Pasta and veggies
  • When you are ready to prepare the dish, prepare all your veggies and have them cut and ready so that as soon as the pasta is ready you can toss it together.
  • Cook pasta according to directions on package. In the last minute or so of the cooking time, add the chickpeas to heat them a tad.
  • While the pasta is cooking, heat 2 T of olive oil in a large skillet. When hot add the onions and peppers and cook until just slightly softened. Add garlic, tomatoes and drained tofu. Cook for another 30 seconds. Remove from heat and set aside until pasta is ready.
  • When pasta is ready drain and then return to the pot. Add the cooked veggies and tofu plus the remaining 2 T of olive oil, oregano and lemon juice. Toss to coat the pasta and veggies with the oil and seasonings. Add salt and pepper as needed. Serve it up into four bowls and top with olives.


Calories: 514kcal | Carbohydrates: 63g | Protein: 17g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 780mg | Potassium: 809mg | Fiber: 7g | Sugar: 6g