Salads and Greens
Pearl Couscous Greek Salad with Tofu Feta and a Creamy Dill Dressing
I know what you’re thinking… tofu feta? Wait. What? Yes, it works and it’s soooo good! It’s tangy, gives you the sense of real feta and it’s really fun to make. And this is coming from a Greek girl so you gotta trust me.
Tofu often gets a bad rep. It contains phytoestrogen, a natural receptor of estrogen, but that does not mean it IS estrogen! Phytoestrogen is natural plant hormones, not human hormones. The bodies phytoestrogen are relatively weak, meaning that eating soy and things like tofu can actually be beneficial and it can help lower your risk of cancer by actually blocking actual estrogen. However, saying that, everything should be enjoyed in moderation!
This salad I made with Bob’s Red Mill’s pearl couscous. Couscous are small balls of toasted semolina flour. During 1949-1959, Israel went through an austerity period during which food and other resources were rationed. Rice was a dietary staple, and it was scarce. There was a need to come up with an alternative and that first prime minister of Israel asked the founders of a food company to create a wheat-based substitute for rice. The result was what we now call couscous. Today couscous is still a staple in Israeli culture and beyond! What I love about it is that it absorbs the flavours of whatever you throw into the recipe.
This salad is light, and perfect for the spring or summer. It’s filled with flavour and brings out the taste of the mediterranean! This recipe is a good one to bring to a BBQ, summer party and especially as meal prep, as you can make it and it lasts for up to a week in the fridge!
Pearl Couscous Greek Salad with Tofu Feta and a creamy Dill Dressing
- 1 350 G package extra firm organic tofu
- 1/2 cup white wine vinegar
- 2 1/2 tbsp lemon juice
- 3 tbsp. almond milk
- 1 tbsp. dried oregano
- 1 tsp. dried thyme
- 1 tsp. dried basil
- 1 tsp garlic powder
- 2 tsp sea salt
- 1 tbsp. olive oil
For the dressing:
- 1/4 cup extra virgin olive oil
- 1/4 cup vegan mayo
- 1/2 cup peeled cucumber
- 3 tbsp fresh dill
- 3 tbsp. fresh lemon juice
- season to taste
For the Salad:
- 1 1/2 cups cooked Pearl Couscous I used Bob's Red Mill
- 2 cups fresh tomatoes assorted, roughly chopped
- 2 cups cucumber slivered using a peeler
- 1/2 cup kalamata olives
- 1/2 cup artichoke hearts roughly chopped
- 1/2 cup red onion finely sliced
- 1/4 cup fresh oregano dill or parsley
For the Tofu:
- Prepare a large jar with lib or medium sized container and set aside.
- Open your packet of Tofu, rinse and pat dry. Cut into 1 inch cubes and set aside. Into your container of choice and the remainder of the ingredients and stir till well combined. Add tofu and let marinate for at least 2 hour but I found that it tasted best after around 5!
- In the meant time prepare your dressing by adding all your ingredients into a large jar and using a hand blender bring it all together. If you want this dressing to be ultra creamy you can add your olive oil as you blend, this is called emulsifying and it really add texture and silk to dressings; similar to Mayo!
- Now, for the best part, let's bring everything together. For the salad, simply add all your ingredients into a large mixing bowl! Crumble over your "Feta" and serve with the dressing!
- I love finishing it all off with a drizzling of oil, dash of oregano and a small pinch of salt! This is the way to my heart!
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I haven’t made the recipe but I’m very intrigued with the tofu feta and can’t wait to try it. Quick question, do you use marinated artichoke hearts?
I made the tofu feta and added it to am argula salad tonight. It was unbelievably delicious. I wouldn’t mind eating this instead of real feta going forward!
Thank you so much for the love hun!
I’ve been itching to make the tofu feta for a while now, since I first saw it on the blog and i. This recipe. It’s a life changer Maria! I am so happy I gave this a go since it brings me a step closer to being even more plant based.
Thank you so much for the love hun!
I made the tofu just to have with good old avo on toast. It was incredible, really was shocked with the flavour after leaving it over night. How long can the tofu last in the marinating liquid?
Thank you so much for the love Laura!!!
OBSESSED! This is one of my all time favorite recipes! I use both the feta and dressing portions of this recipe separately with other dishes that I prepare – they have become staples in my fridge. I love making this particular recipe for large groups and/or gatherings because it’s minimal ingredients, great flavors, and it’s versatile to be served as a main dish or it can play well with other dishes as well. I consistently keep a container of this dish in my fridge for the entirety of summer!
Thank you so much for the support, Chris!
I’ve wanted to try your vegan feta recipe for so long and now I can’t wait to make another batch! I added it to different kinds of salads – my favorite being a Greek-style salad with olives, onions etc, yum – and found it tasted best after a few days in the fridge. Next time I’m going to double the recipe hahaha! Thanks for your recipes, Maria! 🙂
You are so welcome, my love!!!! Than you so much for your support!!
Amazing! Didn’t have time to marinate the “feta” as long as it was supposed to, but it still tasted amazing, and I will definitely take the appropriate amount of time next time – and there will definitely be a next time. I also made some oven roasted cherry tomatoes instead of normal ones, tasted really nice! Thanks for the recipe! Love from the Netherlands
Yes, such a great tip! I love the idea of roasted tomatoes. xxx
The dressing tastes as good as Tzatziki, the marinated tofu is absolutely delicious and applicable for many other salads and dishes. And the main salad is supergreat. Eaten together they are simply divine. My non-vegan father had two servings and all positive comments. I served it with barbecued seitan souvlakis, and grilled esparagus. Thanks a bunch for this recipe! Love from Sweden!
Thank you so much for the love hun! I love this recipe so much, glad you and your father did too!
How long will the feta last for in the jar?
I found it lasted for around 7-10 days love! Thanks for asking!
This tofu feta is amazing! Maria you nailed it!
Thanks so much for trying it, it’s really good right?
Hope you had a good weekend xx
This is absolutely delicious! It’s so light and refreshing. Will definitely be a go to for summer. Would make a great potluck or brunch food! Thanks for all your amazing recipes, Maria!
Thanks so making this bad ass recipe baby girl! it’s soooo good, right?!!?
Make it for all your friends this summer! much love babe
I made this last night for a girlfriend and we both absolutely loved it! The fresh dill in the dressing is so delicious – and we could not stop eating the feta!!
Thanks so much for trying my recipe and for your comment. I am so happy you enjoyed this dish and especially the feta!!