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.

Ruth Cousineau
Source: EatingWell Magazine, July/August 1998


Ingredient Checklist


Instructions Checklist
  • 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.

  • Add tomato, cucumber and parsley to the tofu mixture and stir to combine.


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

Nutrition Facts

162.8 calories; protein 7.7g 15% DV; carbohydrates 7.7g 3% DV; exchange other carbs 0.5; dietary fiber 1.8g 7% DV; sugars 3.5g; fat 12.1g 19% DV; saturated fat 3.5g 17% DV; cholesterol 12.5mg 4% DV; vitamin a iu 544IU 11% DV; vitamin c 20.9mg 35% DV; folate 35.6mcg 9% DV; calcium 207.4mg 21% DV; iron 1.7mg 9% DV; magnesium 37.3mg 13% DV; potassium 290.8mg 8% DV; sodium 471mg 19% DV; thiamin 0.1mg 10% DV.