For the Tofu Feta
- 1 package extra-firm tofu, pressed then crumbled
- 2 tbsp lemon juice
- 1 tbsp water
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp sea salt
For the Dressing
- 3 tbsp water
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
- 1 clove garlic, minced
- 2 tbsp minced shallot or white onion
- pinch of sea salt
For the Salad
- 2 handfuls of spinach per salad
- 1/4 cup blueberries per salad
- 3 tbsp pecans per salad
- 1/2 an apple, diced
- Ideally, make the vegan feta the night before making the salad. If not, you’ll need 20 minutes to press the tofu and at least 30 minutes, preferably an hour to marinate it. First, place a of block of extra-firm tofu on a dish towel and fold the towel over it. Place the tofu wrapped in the cloth on a plate and place a heavy object on top of it. I use a few cookbooks but anything works. You can use a tofu press if you have one. Press for 20-30 minutes to remove excess water. Once pressed, crumble the tofu into feta cheese-sized chunks into a bowl or container and add the rest of the tofu feta ingredients. Mix well, cover and marinate for 1 hour up to overnight.
- To make the dressing, whisk the ingredients together in a dish or shake vigorously in a container.
- Assemble each salad by starting with a couple handfuls of greens then topping with blueberries, pecans and thinly sliced apple. Add a few tablespoons of feta to each salad then drizzle with dressing and enjoy.
The tofu feta recipe makes quite a bit so feel free to cut in in half if you only want enough for 4 salads. Extra feta can be used in my Avocado Corn Salad, Mediterranean Quinoa Bowls, Arugula Peach Salad or Greek Pasta Salad.
The salad takes just minute to prepare but you’ll need 20 minutes to press the tofu and at least 30 minutes to marinate it.
Keywords: blueberry salad, blueberry pecan salad, healthy, oil-free, gluten-free, vegan side salad