I’ve been obsessed with this salad for years, ever since I discovered it while working at Earls. I know I’m not alone! It’s a popular salad for good reason. The sweet dates combined with the salty feta are a magical combination. It’s hearty, nutritious and easy to assemble. There’s hardly any cooking involved.
For the tofu feta, I recommend making this recipe ahead of time. If you’d prefer to purchase a good dairy-free substitute, there are lots of options out there, like Violife Feta (available at Vegan Supply and Walmart) and Black Sheep’s Veta. These two are hands-down my favourite dairy-free feta options.
For the pan-fried Tofu, feel free to use cajun spice or Tajin, an amazingly tangy chili lime spice that causes me to salivate just thinking about it! I get mine from South China Seas, but Walmart has it, too (among other stores). As for the quinoa, you can sub in whichever grain you like, even rice. I sometimes choose quinoa simply because it only takes about fifteen minutes to cook on the stove. I usually make the quinoa ahead of time so it has a chance to cool (if you prefer a warm salad, go for it). Hope you love this salad as much as I do!
Love how quick and easy this salad is, and Tajin coated tofu is my new fave. 😍🤤
I love this recipe for lunch prep for the week (or dinner!) I divide it into containers and keep the dressing separate. So yummy!
Every night is a struggle at my house when it comes to dinner. All 4 of us loved this dish! Thank you 💕