Greek Millet with Tofu Feta is vegan and gluten free, so obviously it goes as on of my top choices for a great lunch time meal. Have you ever heard if tofu feta? It’s awesome! Made from extra firm tofu with coconut vinegar, dried oregano and sea salt, giving you the best vegan feta “cheese.” Toss this with fluffy millet, cherry tomatoes, chopped cucumber, sliced red onion, kalamata olives and Greek vinaigrette for the dressing.
To make Greek Millet with Tofu Feta, you will need the following ingredients:
In a sealable bag or glass dish, combine 1 pound of tofu cubes, ¼ cup of coconut vinegar, 1½ teaspoons of dried oregano and ¼ teaspoon of sea salt to generously coat all of the cubes or seal the bag and gently shake to mix everything together.
Refrigerate for about 2 hours or overnight, to marinate and absorb all the flavor.
Over a stove, in a medium pot of 2 cups of boiling water, add 1 cup of millet then cover, reduce heat and simmer for about 20 minutes until all the water has been absorbed. If cooking the millet in an Instant Pot, on high setting, combine 1 cup millet and 1 ¾ cups of water, cover, and cook for 10 minutes then release the pressure naturally. Transfer the cooked millet to a large salad bowl to cool completely.
Add pint of cherry tomato halves, 1 chopped cucumber, ½ sliced red onion, and ½ cup of Kalamata olives along with the prepared marinated tofu.
In a small bowl, whisk ¼ cup of red wine vinegar, ¼ cup of olive oil, 1 teaspoon of Dijon mustard, 1 teaspoon of garlic powder, 1 teaspoon of oregano, 1 teaspoon of basil, and salt and pepper until completely combined. Pour over the salad with the cooked millet and toss to coat and combine everything.
Enjoy immediately or cover and refrigerate until serving.
This Greek Millet with Tofu Feta recipe is another great way to cook millet. An ancient grain that is gluten-free and so versatile. Do you have other ideas and ways for cooking millet? Let us know and share them us online using our hashtag #cookmerecipes!
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