Print Recipe
4 from 1 vote

Vegan Barley Greek Salad with Herbed Tofu Feta

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Salad
Cuisine: gluten free optional, tree nut free, vegan
Servings: 6 servings
Author: Gena Hamshaw

Ingredients

  • 3/4 cup dry pearl barley (substitute rice or sorghum for a gluten free option)
  • 1/2 small red onion thinly sliced
  • 2 large tomatoes diced (substitute 2 cups halved cherry tomatoes)
  • 1 large or 2 smallish cucumbers diced (about 2 cups)
  • 1/4 cup chopped mint leaves
  • 1/2 cup chopped flat leaf parsley
  • 2 cups loosely packed chopped romaine lettuce
  • 1/3 cup drained pitted and halved Kalamata olives or 1/4 cup drained capers (optional)
  • 1 batch herbed tofu feta recipe below
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon freshly ground black pepper
  • Toasted or soft pita wedges for serving (optional)

Herbed tofu feta:

  • 1 14- or 15-ounce block extra firm tofu pressed for an hour or two if possible and cut into 1/2-inch cubes
  • 3 tablespoons white miso
  • ¼ cup freshly squeezed lemon juice about 2 lemons
  • 2 teaspoons red wine vinegar
  • ¼ cup water
  • 1 small clove garlic finely minced or grated
  • 2 heaping tablespoons nutritional yeast
  • ¼ teaspoon fine salt
  • teaspoon freshly ground black pepper
  • 2 teaspoons dried oregano or 2 tablespoons fresh oregano leaves

Instructions

  • Prepare the tofu feta about 4-8 hours before making the salad (I think it's easiest to prepare it the day before and allow it to marinate in the fridge overnight). In a small mixing bowl, whisk together the miso, lemon juice, and vinegar; you'll have a thick, smooth paste. Add the water and whisk till smooth, then whisk in the garlic, nutritional yeast, salt, pepper, and oregano. Place the cubed tofu in an airtight container (preferably one that's wide enough to allow tofu to rest in a single or double layer) and pour the marinade over the tofu. Shake to distribute the marinade over the tofu, then cover the container and transfer it to the fridge for at least 4-8 hours (preferably overnight).
  • Cook the barley according to package instructions. Allow it to cool to room temperature before proceeding with the salad.
  • In a large mixing bowl, combine the cooked barley, tomatoes, cucumber, mint, parsley, romaine, and olives or capers if using. Drain the tofu feta of its marinade and add the cubes. In a small mixing bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Pour this dressing over the salad ingredients, and toss gently, until everything is well combined. Serve with pita wedges, if desired.