If you enjoy the flavors of Greek salad, you'll love this Vegan Greek Millet Salad featuring gluten-free whole grains and tofu feta. It's wonderful as a Mediterranean-inspired complete meal or satisfying side dish.
While traditional Greek salad is delicious, this version is more substantial and perfect as a light yet hearty lunch or dinner. It's made with the usual tomatoes, cucumbers, onions, and Kalamata olives, but adds healthful millet to the mix.
Why you'll love this recipe
- It combines the Greek salad flavors you love with whole grains and plant-based protein.
- It's perfect for meal prep and make-ahead lunches or dinners.
- Each component is easy to prepare.
- For the Tofu Feta: Extra-firm or super-firm tofu, coconut vinegar, dried oregano, and salt.
- For the salad: Millet, cherry tomatoes, cucumber, red onion, and Kalamata olives.
- For the dressing: Red wine vinegar, olive oil, Dijon mustard, garlic powder, dried oregano, dried basil, and salt and pepper.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
This recipe is comprised of 3 components: Tofu Feta, millet and vegetables, and Vegan Greek Dressing.
I recommend preparing the Tofu Feta the day before you plan on eating the salad. You can also cook the millet in advance since it will need to cool.
Once all 3 components are ready, simply toss them together in a large salad bowl. You can enjoy the millet salad right away or refrigerate it for later.
To make the Tofu Feta, take a block of pressed extra-firm tofu and cut it in cubes. (Or you can use super-firm tofu and skip the pressing.) Then marinate the cubes in coconut vinegar, dried oregano, and a little salt.
While I don't claim that it tastes exactly like Feta cheese, it has a nice tang that goes well in this salad. I even enjoy snacking on the cubes.
How to cook millet
1 cup dry millet yields about 3½ cups cooked millet.
Stove top method for preparing 1 cup dry millet
- Bring 2 cups of water to a boil in a medium pot.
- Add the millet, then cover and reduce the heat.
- Simmer until the water is absorbed, about 20 minutes.
Instant Pot method for preparing 1 cup dry millet
- Add the millet and 1¾ cups water to the pot.
- Close the lid, and set the pressure cooker for 10 minutes on high.
- Allow the pressure to release naturally.
Then to make this millet salad, transfer the cooked grains to a large salad bowl and allow to cool. Or to speed up the cooling process, spread the cooked millet out on large baking sheets. Then transfer the cooled millet to a large bowl.
Vegan Greek dressing
I like to put the ingredients in a little glass jar with a lid and shake it up to combine. Or you can make the dressing in a small bowl and whisk the ingredients until emulsified.
Vegan Greek Millet Salad is delicious on its own or with some crusty bread. You can also serve it along with these favorite recipes:
Storing and meal prep
This recipe requires a little bit of planning since you'll want to make the Tofu Feta, and perhaps cook the millet, in advance. You can also prepare the dressing and refrigerate it for later, if you like, for up to 3 days.
Leftover Vegan Greek Millet Salad can be covered and refrigerated for up to 3 days. For best results, do not freeze.
Like many other grains, millet doesn't have a strong flavor. It has a delicate nutty taste that's slightly sweet rather than bitter. And the texture is reminiscent of couscous.
Millet is a gluten-free grain. It can be used as a whole seed in place of rice, quinoa, or couscous. It can also be ground into a flour to use in baking.
Millet doesn't need to be soaked before cooking. Simply rinse it and then cook it using your preferred method.
More whole grain recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
Vegan Greek Millet Salad
For the Tofu Feta:
For the salad:
- To prepare the Tofu Feta, place the tofu cubes in a resealable glass container or zipper bag. Add the coconut vinegar, oregano, and salt. Seal the container, then gently shake to combine. Refrigerate for at least 2 hours or overnight for maximum flavor.
- To prepare the millet on the stove, bring 2 cups of water to a boil in a medium pot. Add the millet, then cover and reduce the heat. Simmer until the water is absorbed, about 20 minutes. Transfer the millet to a large salad bowl and allow to cool.
- To prepare the millet in an Instant Pot or other electric pressure cooker, add the millet and 1¾ cups water to the pot. Close the lid, and set the pressure cooker for 10 minutes on high. Allow the pressure to release naturally. Then transfer the millet to a large salad bowl and allow to cool.
- Once the millet is cool, add the tomatoes, cucumber, onion, and olives to the millet in the salad bowl.
- To make the dressing, combine the red wine vinegar, olive oil, mustard, garlic powder, oregano, basil, and salt and pepper in a small jar with a lid. Shake until well combined. Or alternatively, place the ingredients in a small bowl. Whisk until emulsified.
- Add the dressing to the salad bowl with the millet and vegetables. Toss well so that all the ingredients are coated. Serve right away, or cover and refrigerate until read to eat.
- If using extra-firm tofu to make the Tofu Feta, I recommend the EZ Tofu Press to remove the excess liquid.
- The Tofu Feta is best made a day ahead to allow it to marinate overnight.
- The millet can be prepared in advance and refrigerated until ready to use.
- You can also make the dressing ahead of time and refrigerate it until ready to use. It will last up to 3 days in the refrigerator.
- The complete salad will last up to 3 days covered and refrigerated.
Nutritional information is an estimation only.