Vegan Greek Hummus Bowl with Tofu Feta Recipe
This Vegan Greek Hummus Bowl with Tofu Feta is a vibrant and flavorful dish blending nutritious millet, fresh vegetables, and tangy Mediterranean flavors. It features marinated veggies, olives, sun-dried tomatoes, and creamy hummus, complemented by optional tofu-based feta cheese for a protein-rich vegan twist. Perfect for a healthy lunch or light dinner, this bowl is easy to prepare in about 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Bowls
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Grains
- 1 cup millet (or wheat couscous if not gluten-free)
Vegetables & Olives
- 1 cucumber, diced
- 10 oz cherry tomatoes, diced
- ½ cup pitted Kalamata olives, thinly sliced
- ½ cup sun-dried tomatoes, thinly sliced
Dressing & Seasoning
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- ½ teaspoon salt
Other
- 1 tub (10 oz) plain hummus
- 14 ounces tofu “feta” (optional)
Instructions
- Cook Millet: Rinse 1 cup of millet under cold water. In a saucepan, bring 2 cups of water to a boil, add the millet, then reduce heat to medium and simmer, covered, until water is absorbed and millet is tender, about 15-20 minutes. Fluff with a fork and set aside to cool slightly.
- Prepare Vegetables: Dice the cherry tomatoes and cucumber into bite-sized pieces. Thinly slice the pitted Kalamata olives and sun-dried tomatoes. Place all the prepared veggies in a large salad bowl.
- Make Dressing and Combine: In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, and salt. Pour this dressing over the vegetables and olives, tossing well to coat evenly and develop flavor.
- Prepare Tofu Feta (Optional): If using, crumble or cube the tofu “feta” and marinate it if desired with a splash of lemon juice or herbs to enhance flavor. Keep ready for assembly.
- Assemble the Bowl: Serve a generous scoop of cooked millet in each bowl. Top with the dressed vegetable mixture. Add a dollop of plain hummus to each bowl, and if using, scatter tofu feta on top. Serve immediately for best freshness.
Notes
- Millet can be substituted with wheat couscous if gluten is not a concern.
- Toasted millet adds a nuttier flavor; optionally toast it in a dry pan before cooking.
- Adjust the salt in the dressing depending on the saltiness of the tofu feta and olives.
- If you prefer a tangier tofu feta, marinate it for at least 30 minutes in lemon juice and herbs before adding.
- This bowl is best enjoyed fresh; store components separately in the fridge for up to 2 days.
