Vegan Greek Millet Salad

Overhead of millet salad with tofu feta, tomatoes, cucumbers, red onions, and Kalamata olives.

5 from 5 votes

If you enjoy the flavors of Greek salad, you'll love this Vegan Greek Millet Salad featuring gluten-free whole grains and tofu feta.

Prep Time2 40

Cook Time20

Total Time3

Course: Salad, Side Dish

Cuisine: Fusion, Greek, Mediterranean

Special diet: gluten-free, nut-free, vegan

Servings:

Calories: 420kcal

Author: Amy Katz

Ingredients

For the Tofu Feta:

1 pound extra-firm tofu drained and pressed, cubed (or use super-firm tofu and skip the pressing)
¼ cup coconut vinegar (or substitute champagne vinegar or apple cider vinegar)
1½ teaspoons dried oregano
¼ teaspoon salt

For the salad:

1 cup millet
1 dry pint cherry or grape tomatoes halved
1 cucumber chopped
½ red onion sliced
½ cup Kalamata olives

For the dressing:

¼ cup red wine vinegar
¼ cup extra virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper to taste

US Customary - Metric

Instructions

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.
1 pound extra-firm tofu, ¼ cup coconut vinegar, 1½ teaspoons dried oregano, ¼ teaspoon salt
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.
1 cup millet
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.
1 dry pint cherry or grape tomatoes, 1 cucumber, ½ red onion, ½ cup Kalamata olives
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.
¼ cup red wine vinegar, ¼ cup extra virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried basil, salt and pepper
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.

Notes

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 refrigerated in an airtight container.

Nutrition