Greek Salad with Crispy Breaded Tofu

Greek Salad with Crispy Breaded Tofu

Enjoy our vegan recipe Greek Salad with Crispy Breaded Tofu by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories2715 kJ (649 kcal)
Protein35 g
Fat27 g
Carbohydrates61 g
Fiber9 g


cutting board, plate, salad spinner, chef's knife, Spoon, fork, non-stick frying pan, spatula, bowl

Recipe instructions:


Cut the lettuce into bite-size pieces, cut the onion into strips, halve the tomatoes and add everything to a bowl.

  • 1 Romaine lettuce (~ 4.2 oz)
    1 Romaine lettuce (~ 4.2 oz)
  • ½ Onion, red (~ 1.5 oz)
    ½ Onion, red (~ 1.5 oz)
  • 4.4 oz Cherry tomatoes
    4.4 oz Cherry tomatoes

Halve the olives, chop the parsley coarsely and add both into the bowl.

  • 1.1 oz Black olives
    1.1 oz Black olives
  • 3 twigs of Parsley, fresh or frozen (~ 2 tsp)
    3 twigs of Parsley, fresh or frozen (~ 2 tsp)

Add the agave syrup, balsamic vinegar, olive oil and mustard to a mason jar. Screw the lid on tightly and shake vigorously until combined. Season with salt and pepper.

  • 1 ⁠½ tsp Agave syrup
    1 ⁠½ tsp Agave syrup
  • 2 tsp Balsamic vinegar
    2 tsp Balsamic vinegar
  • 1 tsp Yellow mustard
    1 tsp Yellow mustard
  • 2 tsp Olive oil
    2 tsp Olive oil
  • Salt
  • Black pepper
    Black pepper

Cut the tofu into approx. ½ in thick slices.

  • 5.3 oz Tofu
    5.3 oz Tofu

In a bowl, mix the egg substitute according to the package instructions, add the milk and whisk until combined.

  • 0.4 oz Egg replacer
    0.4 oz Egg replacer
  • 2 Tbsp Plant milk, unsweetened (e.g. almond)
    2 Tbsp Plant milk, unsweetened (e.g. almond)

Put the flour and breadcrumbs onto two separate plates. Place plates in front of you side by side. Arrange in the following order: flour, egg substitute, breadcrumbs.

  • 2 ⁠½ Tbsp Flour, all-purpose
    2 ⁠½ Tbsp Flour, all-purpose
  • 3 Tbsp Bread crumbs
    3 Tbsp Bread crumbs

One at a time, dredge the tofu strips in flour until the surface is covered. Dip into the egg-substitute to coat. Allow the excess to drip off for a few seconds, then roll in the breadcrumbs until coated.


    Heat the canola oil in a non-stick frying pan over low heat and fry the tofu until golden brown.

    • 1 tsp Canola oil
      1 tsp Canola oil

    Drizzle the dressing over the salad and toss lightly until coated evenly and top with the breaded tofu strips.


      Enjoy your meal!