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Greek Quinoa Salad with Tofu Feta

The hands-on portion of this recipe is quick and easy. It simply required a bit of planning ahead to ensure time to marinate the tofu and cool the quinoa. Hands-on time: about 10 minutes. Hands-off time: at least 1 hour.
Print Recipe
Prep Time 10 minutes
marinating time 1 hour
Ingredients Method

Ingredients
  

For the Tofu Feta
  • 1 block about 250g EXTRA FIRM tofu (use the firmest you can find).
  • 1/2 cup lemon juice
  • 1/2 cup water or more
  • 1 tbsp dried oregano
  • 1 tsp salt
For the Salad
  • 2 cups COOKED and COOLED quinoa
  • 1/2 cucumber diced
  • 1 tomato chopped
  • 1 bell pepper chopped
  • 1/2 red onion sliced -OR- 2 green onions, chopped
  • Kalamata olives as desired
For the Dressing
  • 1/3 cup good quality olive oil
  • 1 tbsp lemon juice
  • 1 tbsp oregano
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp sugar

Method
 

For the TOFU FETA
  1. Cut the tofu into small cubes and place in a small bowl.
  2. Combine the marinade ingredients: lemon juice, water, oregano, and salt. Pour it over the tofu and stir to combine. Add a bit more water, if necessary to help cover the tofu.
  3. Place tofu in fridge to marinate for at least an hour, or even overnight.
For the DRESSING
  1. In a small bowl or measuring cup, mix together the dressing ingredients.
  2. Whisk well to combine.
To assemble the SALAD
  1. In a large bowl combine the veggies and COOLED quinoa.
  2. Add about 1 cup of the marinated tofu feta (or more to taste).
  3. Add in your desired amount of olives.
  4. Pour the salad dressing over top and toss well to coat the ingredients.
  5. Serve and enjoy! :)