Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Kale & Quinoa Salad with Homemade Tofu Feta


  • Author: Eat Drink Shrink
  • Prep Time: 15 minutes
  • Total Time: 15 minutes

Ingredients

Scale

Salad:

Tofu Feta:

  • 1 block firm tofu, drained, cubed
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 2 tbsp fresh oregano

Dressing:

  • 2 tbsps balsamic vinegar
  • 2 tsps balsamic glaze (optional)
  • 1 tbsp dijon
  • 1/4 cup vegan sour cream
  • 1/3 cup olive oil
  • salt & pepper as needed

Instructions

  1. Tofu Feta: Drain and cube the tofu. Add to a jar with the other ingredients, store in the fridge for up to 2-3 weeks. The longer you store the more firm the texture is, which is better! You can also remove the fresh oregano after a few days to further increase the shelf life of the tofu feta.
  2. Salad: Wash the kale and massage w/olive oil to loosen the fibers. Slice and combine with remaining salad ingredients.
  3. Salad Dressing: Combine all of the salad dressing ingredients, whisk until smooth. Chill, then serve!

Notes

Other items you can throw in: Avocado & Sliced Red Onion

  • Category: Salad
  • Cuisine: Lunch/Dinner/Side

Nutrition

  • Serving Size: 2
Top of page