This colorful Middle Eastern Vegetable Salad has it all; intense flavor, heart-healthy veggies, a little chickpea protein, a beautiful plant-based feta, and a beautiful bright dressing.
I am absolutely raving about this tofu feta. As you know, tofu alone has no flavor, and it easily absorbs the flavors of its marinades. This marinade uses miso, which offers that smoky, umami, cheesy flavor, also adding live digestive-friendly probiotics.
Once the tofu cubes are all nice and infused, it’s so much like the real thing. We are finally finding wonderful ways to not miss the cheese and this middle eastern tofu recipe is such a delight!
This tofu vegetable salad itself is loaded with fresh, crisp veggies like cucumber, tomato and onion, hearty chickpeas, fresh herbs, garlic, lemon and creamy tahini.
This salad offers an abundance of protein from the middle eastern marinated feta tofu and chickpeas, fiber, vitamins and minerals and still keeping it low in fat. We don’t use oil in this recipe.
The tahini (a paste made from ground sesame seeds) here is the source of fat. Though, when fat is infused with a plethora of vitamins and minerals such calcium, phosphorus, magnesium, potassium and iron, B & E vitamins and other minerals that aid in liver detoxification, this is one fat that is wonderful for the body to consume.
Tahini is a wonderful way to add creaminess to any dressing, and with a punch of nutrients like that, this is on my top list of fats to use when needed.
Don’t miss out on these lively fresh salads:
- Arugula, Orange Fennel Salad
- Vegan Caprese Salad with Blackberry & Watermelon
- Vegan Waldorf Salad with Apples & Raisins
I love serving this salad with middle eastern vegetable recipes like my homemade Falafel burger or mini baked Falafels, or if you are feeling like a soup n salad kind of day, I recommend enjoying it with a Butternut Apple Soup.
This middle eastern tofu salad is a great dish for any season. The lemon, garlic, and herbs offer a nutritional punch which is a wonderful way to keep your immune system strong and keep you nourished and satisfied.
Tip: If you are new to eating a plant-based diet and feel you maybe ate more legumes than you are used to, a little umeboshi plum or apple cider vinegar in water will offer relief. (the probiotic-rich miso in the tofu marinade also helps digestion).
I’d love to hear your feedback in the comments below for this Middle Eastern Vegetable Salad! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!