Nutrition per serving may change if servings are adjusted.
⅓ cup crumbled feta cheese
¼ cup chopped red onion, or scallion
12 Kalamata olives, pitted and chopped
3 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1½ teaspoons dried oregano
8 ounces firm tofu, drained and crumbled (1 cup)
Salt & freshly ground pepper, to taste
1 ripe tomato, coarsely chopped
1 small cucumber, coarsely chopped
2 tablespoons chopped fresh parsley
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.
150 calories;11 g fat(2 g sat); 2 g fiber; 7 g carbohydrates; 8 g protein; 31 mcg folate; 5 mg cholesterol; 2 g sugars; 0 g added sugars; 529 IU vitamin A; 13 mg vitamin C; 189 mg calcium; 2 mg iron; 358 mg sodium; 266 mg potassium