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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
  

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

Instructions
 

For the TOFU FETA

  • Cut the tofu into small cubes and place in a small bowl.
  • 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.
  • Place tofu in fridge to marinate for at least an hour, or even overnight.

For the DRESSING

  • In a small bowl or measuring cup, mix together the dressing ingredients.
  • Whisk well to combine.

To assemble the SALAD

  • In a large bowl combine the veggies and COOLED quinoa.
  • Add about 1 cup of the marinated tofu feta (or more to taste).
  • Add in your desired amount of olives.
  • Pour the salad dressing over top and toss well to coat the ingredients.
  • Serve and enjoy! :)