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
Pingback: Savory Sweet Potato Scallion Pancakes - Wandering Chickpea
Pingback: Blackberry Basil Grilled Chicken Salad ~ Wandering Chickpea
Pingback: Fig and Farro Grain Bowls ~ Wandering Chickpea
Pingback: Tahini Honey Crisp Apple Salad - Wandering Chickpea