I have not been this excited about a cookbook in a long time! Dr. Will Bulsiewicz’s (@theguthealthmd on Instagram) Fiber Fueled Cookbook is full of delicious gut-healing recipes that are perfect for the whole family. I’ve been making this tofu feta 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 this Grain Greek Salad because it adds the perfect complimentary flavors and texture. I hope you love it as much as I do!
2 cups cooked quinoa
1/4 cup hemp seeds
1 cup diced cucumbers, peeled
1 medium red bell pepper, chopped
1/2 cup sliced kalamata olives
1/2 cup thinly sliced green scallions
1/2 cup finely chopped fresh basil
1/2 cup finely chopped parsley
2 T lemon juice
salt and pepper to taste
homemade tofu feta
In a large bowl mix together the quinoa, hemp seeds, cucumbers, olives, scallions, bell pepper, basil, and parsley. Then add the lemon juice and season with salt and pepper. Drizzle a little bit of olive oil and toss together. Enjoy
Homemade Tofu Feta
1 T white miso
2 T freshly squeezed lemon juice
1 T apple cider vinegar
1/2 T nutritional yeast
1 tsp dried oregano
1/2 tsp basil
1/2 tsp of salt
1/4 tsp freshly ground pepper
8 ounces extra firm tofu, drained and pressed
Start by putting your tofu in between three layers of paper towels. One on top and one on the bottom then let it drain for 2 hours.
In a bowl mixing together the miso, lemon juice, apple cider vinegar, nutritional yeast, oregano, basil, salt and, pepper until the miso is dissolved. Once the tofu is fully drained, crumble it into the miso mixture. Gently fold until the tofu is fully coated.
Cover and place in the fridge for at least 2 hours. Enjoy!