Tabbouleh is a kind of zesty chilled grain salad full of fresh herbs and vegetables. In this version, I used fluffy white quinoa as my grain and fresh vegetables like cucumber, cherry tomatoes, green onions, and bell pepper. For extra flavor I tossed everything in a simple but flavorful dressing made with roasted garlic, fresh lemon juice, and tahini.
Though this dish could be served without it, the tofu feta is such a nice touch and makes this salad much more filling. I've been making a feta cheese alternative using tofu for the past few months and I feel like I finally have discovered the perfect marinade sauce. The tofu cubes end up tasting eerily similar to how I remember feta cheese tasting with just the right amount of herbs, tang, and saltiness.
For the best results with the tofu feta, prepare it the day before you plant to make the tabbouleh so it has at least 8-24 hours to marinate before being added to the salad. For a firmer, more feta-like texture, freeze the block of tofu first then thaw it to release all the water or just press the water out of the tofu first using a tofu press or alternative method. This also allows the tofu to soak up more flavor before being chopped and added to the marinade.
Once your tofu has marinated and you've cooked your quinoa, the tabbouleh comes together really quickly. Blend together the dressing, chop your fresh veggies and herbs, then toss together and let chill for at least a couple of hours in the fridge to let the flavors develop.
This makes a perfect meal to take on the go or to add to a packed lunch.