Greek Salad with Tofu

http://www.eatingwell.com/recipes/greek_salad_with_tofu.html

From EatingWell:  July/August 1998, EatingWell Serves Two

Tofu boosts the protein in this Greek salad, making it substantial enough for a whole meal. But this dish would also be a perfect addition to a mezze, a Middle Eastern meal of “small dishes”; serve it with warmed, whole-wheat pitas, store-bought hummus, stuffed grape leaves, tzatziki (cucumber sauce) and your favorite olives.

2 servings, about 1 cup each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 3 tablespoons crumbled feta cheese
• 2 tablespoons chopped red onion, or scallion
• 6 Kalamata olives, (see Tip), pitted and chopped
• 1 1/2 tablespoons lemon juice
• 1 1/2 teaspoons extra-virgin olive oil
• 3/4 teaspoon dried oregano
• 1/2 cup drained and crumbled firm tofu
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1 small tomato, coarsely chopped
• 1/2 small cucumber, coarsely chopped
• 1 tablespoon chopped fresh parsley

Preparation

1. Combine feta, onion (or scallion), olives, lemon juice, oil and oregano in a medium bowl. Add tofu and mash with a fork. Season with salt and pepper. Cover and refrigerate for 10 minutes.
2. Add tomato, cucumber and parsley to the tofu mixture and stir to combine.

Nutrition

Per serving : 164 Calories; 12 g Fat; 3 g Sat; 6 g Mono; 13 mg Cholesterol; 8 g Carbohydrates; 8 g Protein; 2 g Fiber; 499 mg Sodium; 296 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 medium-fat meat, 1 1/2 fat

Tips & Notes

• Tip: Small amounts of olives can be purchased from bulk bins and salad bars.