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. Source: EatingWell Magazine, July/August 1998

Ruth Cousineau


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

163 calories; 12.1 g total fat; 3.5 g saturated fat; 13 mg cholesterol; 471 mg sodium. 291 mg potassium; 7.7 g carbohydrates; 1.8 g fiber; 3 g sugar; 7.7 g protein; 544 IU vitamin a iu; 21 mg vitamin c; 36 mcg folate; 207 mg calcium; 2 mg iron; 37 mg magnesium;