This quick tofu salad is flavored with feta, onion, olives and lemon. Make it a meal: Spoon the salad into toasted whole-wheat pitas and add lettuce leaves.

Ruth Cousineau
Source: EatingWell Magazine, July/August 1998


Ingredient Checklist


Instructions Checklist
  • Stir together feta, onion (or scallion), olives, lemon juice, oil and oregano in a medium bowl. Add tofu and mash together with a fork. Season with salt and pepper. Cover and refrigerate for 20 minutes.

  • Add tomato, cucumber and parsley to tofu mixture. Adjust seasoning with salt and pepper.

Nutrition Facts

150 calories; protein 7.8g 16% DV; carbohydrates 6.8g 2% DV; exchange other carbs 0.5; dietary fiber 2.2g 9% DV; sugars 2.5g; fat 10.8g 17% DV; saturated fat 2.4g 12% DV; cholesterol 5mg 2% DV; vitamin a iu 528.7IU 11% DV; vitamin c 13.3mg 22% DV; folate 30.8mcg 8% DV; calcium 189.3mg 19% DV; iron 1.7mg 9% DV; magnesium 36mg 13% DV; potassium 266.1mg 8% DV; sodium 357.7mg 14% DV; thiamin 0.1mg 7% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Quick easy delicious!!!! Read More
Rating: 5 stars
My family and friends love this quick easy recipe. Read More
Rating: 5 stars
My family and friends all love it I've been making this salad since it came out in the July/August '98 issue! Read More