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Mix the lemon juice, water, apple cider vinegar, nutritional yeast, garlic powder, salt and dried oregano in a bowl.
Add the tofu, cover with cling-film and leave to marinate for at least 2 hours. Drain.
Meanwhile, cook the quinoa. Thoroughly rinse the quinoa through a sieve, until the water runs clear. Place in a saucepan with the water. Bring to the boil then reduce the heat and simmer, with the lid on for 10-15 minutes. Leave with the lid on for 5 minutes. You should be able to see small spirals separating from the quinoa seeds once cooked (the germ).
Once cooked, stir through the olive oil and a good pinch of salt.
Slice the cherry tomatoes in half, lengthways. Place in a bowl and sprinkle over the salt, pepper and olive oil.
In a separate bowl, thoroughly combine the avocado, salt, pepper and chilli flakes.
Assemble all your prepared ingredients to form a ‘buddha’ salad.
Finish by crumbling over the feta, sprinkling the dill and drizzling the olive oil over the dips.