Ending the week on a healthy note with this wonderful citrus salad. It’s got tons of fresh veggies, a tangy marinated tofu feta and the most addictive crunchy seed blend. All topped off with a creamy maple tahini dressing and served with avocado, it’s pretty hard to beat. Vegan, gluten free and easy to make!

Let me start by explaining how obsessed I am with this citrus salad. I swear I could eat it everyday for the rest of my life and not get tired of it. There’s just something about the sweetness from the orange paired with those amazing crunchy seeds, not to mention that creamy maple tahini dressing—I now love anything with tahini. I think there’s also the fact that it’s super good for you with kale, brussel sprouts and cabbage plus lots of plantbased protein and healthy fats.

How to make tofu feta

I’ve included this recipe on other blog posts. It’s one of my favorites, a modified version of a recipe by Joe Yonan in his cookbook, Cool Beans. I love serving it on this salad because it serves as both a tangy, salty, rich substitute for feta cheese and a great source of protein.

It’s also super easy to make. All you do is wrap the tofu in a few sheets of paper towel to drain out any excess moisture, cut it into cubes and pour over the marinade plus a little dried oregano.

Note that like any marinated dish, this tofu feta tastes SO much better after chilling in the fridge overnight. But, if you like spontaneity, just let it sit for at least an hour at room temperature. This salad is also great for meal prep so enjoy those leftovers!

Tips for success

• I find that the easiest way to chop up the cabbage, kale and Brussel sprouts is in a food processor. We have a shredding disc that makes it super easy, but if you don’t have one, everything can be chopped by hand.
• Make sure not to over bake the crunchy seeds. Like granola, they won’t firm up in the oven. It will take a few minutes for them to cool down and harden before you can break them into chunks.
• Also, make sure you spread the seeds out very thin or they will not get crunchy. I find that the easiest way to do this is to use the back of a measuring cup to get a thin, even layer across the sheet pan.

Want more delicious salads and bowls? Try these:

• Roasted strawberry salad with black rice and avocado
• Blackened salmon citrus bowls
• Peruvian chicken bows with sweet potato fries

Made this recipe? Tag @wandering_chickpea on Instagram!

Continue to Content

Yield: 6 servings

Superfood Citrus Salad with Tofu Feta and Crunchy Seeds

Print

Delicious, healthy bowls filled with fresh citrus slices, avocado, marinated tofu feta, sweet and salty seeds, all topped off with a creamy maple tahini dressing.

Prep Time 25 minutes

Cook Time 15 minutes

Total Time 40 minutes

Ingredients

For the tofu feta

• 1 block extra firm tofu, drained
• 3 tbsp lemon juice
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 2 1/2 tbsp miso
• 2 tbsp nutritional yeast
• 1 tsp oregano
• 3/4 tsp salt

For the crunchy seeds

• 1/2 cup sunflower seeds
• 1/2 cup pumpkin seeds
• 2 tbsp sesame seeds
• 1 tbsp maple syrup
• 2 tsp olive oil
• 3/4 tsp salt

For the maple tahini dressing

• 1/3 cup tahini
• 1 garlic clove
• 2 tbsp olive oil
• 1/2 tsp salt
• 1 tbsp maple syrup
• 1/4 cup water

To serve

• 3 cups kale, chopped
• 2 cups brussel sprouts, shredded
• 1/4 head purple cabbage, chopped
• Orange slices
• Avocado

Instructions

For the tofu feta

1. Wrap the tofu in a few paper towels and press out any excess moisture. Repeat once or twice until the tofu had dried considerably. Cut into cubes and place in a resealable container.
2. In a bowl, whisk together remaining ingredients and pour over tofu cubes. Gently move them around so they all get coated. Let sit on the counter for at least one hour or refridgerate up to overnight for best taste.

For the crunchy seeds

1. Preheat the oven to 325° F. On a rimmed baking sheet lined with parchment, spread pumpkin seeds, sunflower seeds and sesame seeds. Drizzle over maple syrup, olive oil and salt. Toss to combine.
2. Press the mixture in an even layer (about a 1/4 inch thick) and bake for 15 minutes or until golden brown. Let cool for at least 15 minutes before breaking into chunks.

For the maple tahini dressing

1. In the conatiner of a high speed blender or food processor, add tahini, garlic, olive oil, maple syrup and salt. Blend until smooth.
2. Add in water and blend again scraping down the sides as needed. If the dressing seems to thick add another tbsp of water.

To serve

1. Divide the kale blend among bowls and top with tofu feta, orange slices, avocado, crunchy seeds and a drizzle of maple tahini dressing. Enjoy!

Notes

Tofu feta recipe adapted from Cool Beans by Joe Yonan

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 520Total Fat: 40gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 0mgSodium: 1727mgCarbohydrates: 31gFiber: 11gSugar: 9gProtein: 20g

All nutritional information is an estimation

Did you make this recipe?

Please leave a review below and tag @wandering_chickpea on Instagram!