Feta, spinach and dill flavor these tofu patties. Slice some lemon wedges and pick up some whole-wheat pita bread to serve with this Greek-inspired meal. Source: EatingWell Magazine, January/February 2012

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Ingredients

Directions

  • Bring water to a boil in a medium saucepan. Stir in couscous, cover and remove from the heat. Let stand for 5 minutes.

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  • Combine yogurt, cucumber, 1/4 teaspoon garlic powder and salt in a small bowl.

  • Mash tofu with a fork in a large bowl. Add spinach, feta, dill, onion, pepper, the remaining 1/2 teaspoon garlic powder and the couscous; stir until well combined. Form into 8 patties, using about 1/2 cup for each.

  • Place a baking sheet in the oven and preheat to the lowest setting. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 4 patties and cook, turning once, until lightly golden on both sides, about 6 minutes total. Transfer to the baking sheet. Repeat with the remaining oil and patties. Serve over lettuce, topped with the yogurt sauce and garnished with tomatoes, if desired.

Tips

Make Ahead Tip: Cover and refrigerate the yogurt sauce (Step 2) for up to 6 hours.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

317 calories; 14.3 g total fat; 4.9 g saturated fat; 22 mg cholesterol; 445 mg sodium. 509 mg potassium; 34.5 g carbohydrates; 7.4 g fiber; 5 g sugar; 16.2 g protein; 12572 IU vitamin a iu; 7 mg vitamin c; 179 mcg folate; 284 mg calcium; 3 mg iron; 82 mg magnesium;

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