Cucumbers and tomatoes have been taking over my grocery store and my news feed. It’s time we take a stand to put these rapidly multiplying vegetables in their place: a Freeky Greek salad.
Bad jokes aside (I had to do the title justice), fresh salads are one of my favourite ways to showcase local summer tomatoes. My version of greek salad uses marinated tofu instead of feta cheese and has a more summery citrus flavour then a traditional greek. Quinoa rounds out the meal nutritionally, meaning that you can eat this as a main course rather then as a side. Add some pita bread or extra quinoa to beef it up for dinner. You can also skip pan frying the tofu if you soak it in the marinade for long enough.
The recipe does make four servings, though in my house it only lasted 2.5, because we are quite active and go through a lot of food. If you have too much, it does last well covered in the fridge overnight and can be eaten the next day for lunch, it’s especially good as a wrap. I personally love bringing leftovers for lunch, and when living on my own probably cook only every two or three days. If you’re going to eat it much later, I would keep the dressing separate and dress as needed. Also, for those of you who don’t like using tofu, you can substitute roasted chickpeas. If you’re looking for more protein, you could add roasted chickpeas to the recipe as is to make a heartier, more protein rich meal.
This one bowl salad is perfect for warm summer weeknights nights. Make it ahead to bring for summer pick-nicks or potlucks. Be sure to use fresh lemon and the best olives you can find for the full flavour experience.
- 1/2 cucumber, chopped
- 2 c roma or cherry tomatoes, cut in half
- 1 red pepper, chopped
- 1/2 sweet red onion, finely sliced
- 1/2 c dry quinoa
- 1/2 c kalamata olives
- 1 block extra-firm tofu, cut into squares. I used Soyganic
- Juice from 1/2 lemon and 1 Tbsp zest
- 3 Tbsp kalamata olives, minced
- 1-2 garlic cloves, finely minced
- 1 Tbsp apple cider vinegar
- 1 Tbsp fresh rosemary, minced
- 1/2 Tbsp fresh thyme leaves
- 1/4 tsp salt
- 1/4 c balsamic vinegar
- Juice from 1/2 lemon and 1/2 Tbsp zest
- 2 Tbsp nutritional yeast
- 1 Tbsp fresh rosemary, minced
- 1 tsp fresh thyme
- 1/2 tsp garlic powder
- 2 Tbsp apple cider vinegar
- 1 pinch of salt
Make the tofu marinade by combining all of the ingredients in a shallow dish. Cut the tofu into one inch cubes and place in the marinade, stirring to coat. If not cooking the tofu, this should be done an hour or two in advance.
While the tofu is sitting, add the 1/2 c of quinoa to a pot with 1 c of water. Bring to a boil and then reduce heat and simmer for 13 minutes. Take of the heat and allow to cool once done.
Next, chop all of the veggies, placing into a large salad bowl with the kalamata olives.
If cooking the tofu, add the tofu and its marinade to a non-stick pan. Turn the heat to medium high and cook until lightly browned, stirring occasionally.
While the tofu is cooking, prepare the greek dressing by mixing all of the ingredients in a small bowl.
Add the tofu and quinoa to the large bowl with the tomatoes, cucumber, red pepper and olives. Pour on the dressing and mix to coat.
Serve and enjoy!
That’s all for today! As always I love hearing from you guys on Facebook, Instagram and Twitter. You can also now rate my recipes, using the rating system in the comments. Stay tuned for my chocolate cherry chia pudding recipe later this week which will include a talk about the importance of Omega 3’s and the vegan diet!