Greek-Inspired Kale Salad with Vegan Tofu “Feta”

GFGluten FreeOFOil FreeVVegan

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This Greek-Inspired Kale Salad is loaded with Fresh Vegetables, Hearty Grains, and a Tofu “Feta” to make it a Satisfying and Wholesome Meal all on its own. 

Well, hello there! My life has been a little crazy as of late, so unfortunately I was not able to get a new recipe up on the blog for you last week. However, I’d like to think this deeeeelicious recipe more than makes up for it.

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(But again, that could be me just trying to make myself feel better. Ha!)

As the weather becomes warmer and the Miami humidity begins to reach an all-time high (sigh), I find myself craving more raw, fresh foods. Salads have become a staple in my diet, but don’t fret here – we’re not just talking about any lame ol’ salad.

We’re talking about nourishing bowls of greens, grains, and veggies, accented with nuts, seeds, and/or a creamy dressing. A lot of people think salads are lame, but once you know how to make a hearty blend that will actually keep you full for more than 30 minutes, it’s a game changer.

This Greek-Inspired Salad definitely falls under the “Satisfying Salad” category. Think tenderized Kale + Parsley mixed with Hearty Farro kernels, Roasted Red Peppers, Artichoke Hearts, and a whole slew of other fresh vegetables topped with a creamy Lemon Tahini Dressing and a Zesty Tofu Feta. To risk the colloquialism, Yaaaaaaaaaaaas.

But hold on a second…Tofu “Feta”? Why yes, we ARE going to turn that magical white block into that salty, creamy cheese that so many consider crucial to a good Greek Salad. All it takes is Nutritional Yeast, Oregano, Lemon Zest, Salt, and a pair of hands that are ready to crumble.

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If want more salad recipes like this, be sure to leave a comment on this post and let me know! Also, you may want to check out my FREE Ebook, “Satisfying Salads.” It has seven more (!) delicious recipes that won’t leave you hangry – I promise. Once you sign up for my email list using either the bar at the top of this page or the ad on the sidebar of this blog, it’ll be sent straight to your inbox!

A Few Final Notes:
  • I chose to use Lacinato Kale for this recipe, but any kale you have on hand will do. I would advice against using any other softer leafy green though, such as spinach, as it will most likely wilt during the assembly process
  • This salad would be PERFECT for Meal Prep! I actually prefer it a day or two after I make it, as it allows all of the flavors to meddle together and the Kale has become even softer after sitting in the dressing overnight.
  • Please note that Farro is not Gluten Free; however, if you are GF, you can easily substitute it with another grain, such as Quinoa or Buckwheat. Simply substitute equal parts of your GF grain with dry Farro and cook according to package instructions

If you end up making this recipe, be sure to tag me on Instagram @frommybowl + #frommybowl so I can see your delicious creation! Also, if you’re feelin’ the Meal Prep suggestion, check out the YouTube video below, which features this recipe + two other fresh summer recipes that will keep you full and satisfied:

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Greek-Inspired Kale Salad with Vegan Tofu “Feta”

This Greek-Inspired Kale Salad is loaded with Fresh Vegetables, Hearty Grains, and a Tofu “Feta” to make it a Satisfying and Wholesome Meal all on its own. 

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 0 People, as a Main Course 1x

Ingredients

Scale

For the Salad:

  • 1 1/2 cup Farro, dry
  • 2 cups Vegetable Broth
  • 10 oz Lacinato Kale
  • 1 bunch Fresh Parsley, chopped with stems removed
  • 1/3 cup Tahini
  • Juice of 2 Lemons* (zest one for the Tofu Feta)
  • 1 cup Artichoke Hearts, sliced
  • 1 cup Seedless Cucumber, diced
  • 3/4 cup Roasted Red Peppers, sliced
  • 1/2 Red Onion, thinly sliced
  • 1/4 cup Kalamata Olives, thinly sliced (optional)
  • Tofu Feta, see below

For the Tofu Feta:

  • 1 15 oz package Extra Firm Tofu, Organic preferred
  • 2 tbsp Nutritional Yeast
  • 1 tsp Dried Oregano
  • 1/2 tsp Salt
  • 1/2 tsp Lemon Zest* (get this from the Lemons above)
  • Black Pepper, to taste

Instructions

  1. Add the Farro to a large Pot and cover with 2 cups of Vegetable Broth. Bring to a boil, cover, then simmer for 30 minutes. Drain any excess liquid once the Farro has cooked, and set aside to let cool. 
  2. In the meantime, prepare the Tofu Feta. Drain your block of tofu and use your hands to crumble it into a medium sized bowl, until small to medium-sized chunks remain. Add in the Oregano, Nutritional Yeast, Lemon Zest, Salt, and Black Pepper to taste. Stir well and set aside. 
  3. Rinse, Chop, and Prepare all of the remaining vegetables and herbs for the salad.
  4. Add the 10 oz of your Chopped Kale to a large bowl and massage firmly with your hands for 2-3 minutes, or until the Kale has reduced in size and is tender to the touch.
  5. Add in the Tahini and juice of 2 Lemons, stirring or massaging into the Kale. Then, add in the chopped Parsley and incorporate thoroughly.
  6. Once the Farro has cooled, add it to the bowl along with the Artichoke Hearts, Cucumber, Roasted Red Peppers, Red Onion, Olives, and Tofu Feta. Stir until all salad ingredients are well combined.
  7. Serve immediately, or place in an airtight container in the fridge for up to 5 days. 

Notes

Lacinato Kale may be substituted for any other Kale of Choice. 

Farro may be substituted with equal parts dry Quinoa, Barley, or Buckwheat – just be sure to cook it using the correct amount of liquid as per your package instructions. 

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. 5 stars
    This looks absolutely amazing and I can’t wait to make it. I personally have tried using tofu for feta and wasn’t a bit fan, but when my friend cooked it after marinating I absolutely loved it! I love the farro in here too. I have some and I am excited to cook it up 🙂 Thanks Caitlin!

  2. Hey! This recipe looks really great. How many servings do you think this recipe yields? I’m not sure if I’m just blind or somehow missing something, but I don’t see the yield information on your recipes. I know that kind of thing is just an idea/guideline, but it’d be helpful to see 🙂

    1. Melissa, the loaf will make about 8 – 12 slices. Depending on if you are eating the bread as a meal or as a snack, that could be anywhere from 2 – 12 servings! Haha, sometimes I eat the whole loaf in two days 😉