Vegan Greek Hummus Bowl (With Tofu Feta)

This Greek hummus bowl with simple ingredients is inspired by a traditional Greek cucumber and tomato salad. But since we love a nourishing bowl, it's packed with plant-based protein thanks to the hummus and homemade tofu feta. This recipe needs minimal cooking and is a go-to for make-ahead lunches. 

I personally LOVE a good Greek salad but it often feels like a side dish versus a complete meal. This motivated me to create a hummus bowl that is a cross between a Mediterranean Budhha bowl and a Greek tomato-cucumber salad. It tastes just as good as the salad but is as filling as a Nourish bowl.

If you love healthy bowls and want to make more, check out these 10+ meal prep-friendly bowls! P.S. They are all plant-based and naturally gluten-free.

Key ingredients and substitutions

• Millet: It’s an amazing gluten-free grain for my gluten-free friends over here and a great source of carbohydrates, protein, and fiber. If you're not gluten-free, feel free to use wheat couscous. You could also use quinoa or brown rice instead.

• Cucumber: I recommend English cucumber for its thin skin and low seed count. Persian cucumber works well, too. 
• Cherry tomatoes: Choose ripe cherry tomatoes – these will add sweetness and a pop of tangy juiciness.
• Kalamata olives: Grab pitted olives to save time when prepping.
• Sun-dried tomatoes: I love the chewy texture and rich, umami taste of sun-dried tomatoes. If they are super dry, reconstitute them in a bowl of hot water for a few minutes.
• Your favorite hummus: Plain store-bought hummus is totally fine, but you can also make your own from canned garbanzo beans.
• Seasoning: It’s important to season the veggies well for the best results. Dried oregano, sea salt, and red wine vinegar are key to give this Mediterranean bowl a Greek feel. If you don't have red wine vinegar you can use lemon juice.
• Firm tofu: Makes the best tofu feta cheese. I don’t recommend using another density tofu, like silken tofu, as it won’t hold its shape in the way we are after here.

How to make a hummus bowl (Step-by-step)

Here are the simple steps to making your own vegan Greek bowl. It’s an easy process when you take it one step at a time.

STEP 1: Cook the millet as per the packaging’s instructions. It would be best to use around 2 times the volume of water to millet. Cook the millet in simmering water over medium heat until the water has been absorbed. 

STEP 2: Prepare the fresh veggies by dicing the cherry tomatoes and the cucumber. Thinly slice the olives and the sundried tomatoes.

STEP 3: Combine and season. Place the vegetables, olives, and sun-dried tomatoes in a mixing bowl. Season the ingredients with the vinegar, olive oil, oregano, and salt. Mix the ingredients and seasonings well.

STEP 4: Make the tofu feta (optional). Cut the tofu into cubes and set it aside. Pressing the tofu is unnecessary. Add oregano, mint, salt, or garlic powder to a Mason or Weck jar and stir it together. Add the tofu cubes and toss everything together—remember to seal it well before shaking the jar. See step-by-step instructions.

STEP 5: Layer the millet and the vegetables into a shallow bowl, top with the tofu feta and a lovely dollop of creamy hummus.

You can also flip it around and layer the hummus on the plate first and then place the veggies on top. It’s totally up to you how you enjoy your hummus bowl.