Little Potatoes, salty tofu feta, fresh vegetables, and a base of farro make for a Mediterranean bowl that’s loaded with flavour, nutrition, and texture. Enjoy these vegan Mediterranean flavors in a bowl or a wrap!
Notes:
The Tofu Feta should be prepared a day ahead to allow adequate time to drain and marinate.
Equipment
- 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
Dressing:
- 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
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Instructions
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Make the Dressing:
Combine dressing ingredients in a blender. Blend on high. Taste and adjust seasoning as needed.
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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.
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Step 3
Prepare Little Potatoes according to package directions.
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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.
