Greek Pumfu Salad

This Greek Pumfu Salad is one of the most popular dishes on our delivered EG Kitchen Cleanse. And I’ve been making this pumpkin tofu feta for myself non-stop because it’s out-of-this-world delicious and contains prebiotic compounds that help to feed our beneficial gut microbes. I love pairing it with any salad, but especially a delicious Greek option like this one, because it adds the ideal complimentary flavors and texture. The Citrus Vinaigrette pairs with it perfectly. I hope you love it as much as I do!

Serves 4

Ingredients

Salad

3 cups butter lettuce
½ cup hearts of palm, sliced
½ cup cherry tomatoes, halved 
½ cup Persian cucumbers, diced 
¾ cup of cooked chickpeas seasoned with garlic, cumin, and Herbamare 
1/8 cup organic Kalamata olives, sliced 
¼ cup of Pumfu 
Garnish with Pumpkin seeds 

Pumfu Marinade

1 8 oz package of pumpkin tofu 
1 T white miso paste 
2 T lemon juice 
1 T apple cider vinegar 
1 T olive oil
2 T of water 
1 T nutritional yeast 
½ tsp of dried oregano
½ tsp garlic powder
½ tsp salt  
¼ tsp red pepper flakes 

Citrus Vinaigrette: 

zest and juice of two lemons
1 tsp apple cider vinegar
1 clove garlic, peeled
1 tsp honey
1/2 tsp dijon mustard
1/8 tsp Herbamare seasoning
1/3 cup extra virgin olive oil

Blend all ingredients together to emulsify. Season with salt to taste.

Directions

1. Start by placing the pumfu on a paper towel with another paper towel on top, then put a heavy object on top to remove the excess water. Put the pumfu to the side and start preparing your marinade.
2. Whisk together the miso, vinegar, lemon juice, olive oil, water, nutritional yeast, oregano, salt, and red pepper in a bowl.
3. Pour marinade over the pumfu, shake, and close the container. Shake the container so that the marinade can cover every piece. Place the pumfu feta in the fridge, and let marinate for a least 2 hours
4. In a large bowl, combine the butter lettuce, hearts of palm, cherry tomatoes, olives, cucumber, olives, and seasoned chickpeas. 
5. Once the salad is assembled top with pumfu, pumpkin seeds, and the citrus vinaigrette dressing.