Little potatoes, salty tofu feta, fresh vegetables, and a base of farro make for a Vegan Mediterranean Bowl that’s loaded with flavour, nutrition, and texture. Enjoy these vegan Mediterranean flavours in a bowl or a wrap!


The Tofu Feta should be prepared a day ahead to allow adequate time to drain and marinate.

15 mins


  • Blender
  • Large saucepan


  • 1 package A Little Lemon & Garden Herb™ Microwave Ready Little Potatoes
  • 4 cups farro, cooked
  • 1 cucumber, quartered and chopped
  • 2 handfuls baby spinach

Tofu Feta:

  • 1 (12 oz) block extra-firm tofu
  • 1 cup water
  • 1 cup white vinegar
  • 1 Tbsp Kalamata olive brine
  • 1 Tbsp olive oil
  • 1/2 Tbsp nutritional yeast flakes
  • 2 tsp salt
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • (To taste) black pepper


  • 1/4 cup tahini
  • 3 Tbsp fresh lemon juice
  • 3 Tbsp olive oil
  • 1 Tbsp soy sauce
  • 2 cloves garlic, minced
  • (To taste) black pepper


  • Make the Dressing:

    Combine dressing ingredients in a blender. Blend on high. Taste and adjust seasoning as needed.

  • Step 2

    Prepare the farro according to package directions. After boiling and draining, season with a drizzle of olive oil and a pinch of salt and pepper.

  • Step 3

    Prepare Little Potatoes according to package directions.

  • Assemble your Mediterranean Bowl:

    Take one cup of cooked farro and top with 1/4 package of potatoes, chopped cucumber, halved tomatoes, and a handful of spinach. Top with a drizzle of dressing and 1/4 of the tofu feta.