This Vegan Gluten Free Celery, Kasha and Tofu Feta Salad is a perfect winter salad for easy entertaining any night of the week!
Raise your hand if you waddled out of December and into the new year feeling a wee bit GREEN deprived?! OH HEY! Honestly, I crave salad on a good day, but after two weeks of vacation, I was ACHING for a big bowl of greens. The good news is that salad doesn’t have to be boring. It doesn’t even have to mean lettuce! This Vegan Gluten Free Celery, Kasha and Tofu Feta Salad is crazy satisfying and delicious, perfect for entertaining or just getting some nutrients into your mouth mid-week.
How to Make Vegan Gluten Free Celery, Kasha and Tofu Feta Salad
So making any salad is easy as pie (and in this case, almost as delicious). This one starts by cooking up a batch of kasha, which if you’re not familiar is a gluten free grain and is the toasted version of buckwheat. The main complaint about kasha is that it can come out a bit mushy. Don’t worry, I got the secret! The key is to use a moderate amount of water (don’t go crazy) and to cook it JUST until its al dente, not longer. It can be easy to overcook it but then you’re going to get stuck with a bowl of mashed grains, not something you’ll want to put in your salad. I recommend about 16-18 minutes, not much more.
I then slice up a ton of celery, red pear, dried cranberries, dates and walnuts. Basically all my favourite things. And I can’t forget, we made VEGAN TOFU FETA CHEESE!! Yaaaaaaaas. Omg this stuff is so good (and I’m not even vegan!) I have been putting this “cheese” on EVERYTHING. Salads, wraps, tacos, bring it on.
Honestly, this Vegan Gluten Free Celery, Kasha and Tofu Feta Salad is going to become your favourite just as is, but if you’re not gluten free or vegan, you can totally swap out your favourite grain or regular feta cheese.
The dressing is a simple apple cider maple vinaigrette, but again, you do you!
I’m dying to know what you think of this Vegan Gluten Free Celery, Kasha and Tofu Feta Salad. Have you tried the cheese? Tasty right?!
What’s your favourite salad combo to help you get back on track this January?
Leave me a comment loves!
- 1/2 of a 350 gram brick extra firm tofu
- 2 tbsp lemon juice
- 1/4 cup water
- 1 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 1/2 tsp herbs de province
- 1/2 tsp salt
- 1 cup kasha
- 1 3/4 cups water
- 1 tbsp olive oil
- 1/2 tsp salt or to taste
- 1/4 cup apple cider vinegar
- 2 tbsp maple syrup
- 1 tbsp grainy mustard
- 1/2 cup extra virgin olive oil
- Pinch herbs de province
- Salt and pepper to taste
- 1 head celery sliced on a bias
- 1 red pear sliced julienne
- 3 tbsp dried cranberries
- 2 dates sliced julienne
- 1/3 cup walnuts toasted
Start by draining the water out of the tofu pack and placing a towel on a cutting board. Place the tofu on the towel and cover with another towel. Place something really heavy on top and let it sit for 30 minutes. Cut the tofu into very small pieces and add to a bowl with the lemon, water, apple cider, oil, salt and herbs de province. Let it marinate for 2 hours in the fridge.
Meanwhile, drain and rinse the kasha. In a medium saucepot, combine the kasha, water, oil and salt. Bring to a simmer, then cover and cook for 16-18 minutes. Let cool.
To make the dressing, mix together the vinegar, maple, mustard, salt, pepper, herbs de province, and olive oil.
To serve, combine the kasha with the celery, pear, cranberries, dates, and the dressing on a platter. Top with some of the feta and walnuts. Enjoy!