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.

Makes 2 servings, about 1 cup each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

3 tablespoons crumbled feta cheese
2 tablespoons chopped red onion or scallion
6 Kalamata olives (see Tip), pitted and chopped
1 1/2 tablespoons lemon juice
1 1/2 teaspoons extra-virgin olive oil
3/4 teaspoon dried oregano
1/2 cup drained and crumbled firm tofu
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1 small tomato, coarsely chopped
1/2 small cucumber, coarsely chopped
1 tablespoon chopped fresh parsley

1. 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.
2. Add tomato, cucumber and parsley to the tofu mixture and stir to combine.

NUTRITION INFORMATION: Per serving: 164 calories; 12 g fat (3 g sat, 6 g mono); 13 mg cholesterol; 8 g carbohydrate; 8 g protein; 2 g fiber; 499 mg sodium; 296 mg potassium.

Nutrition bonus: Vitamin C (35% daily value), Calcium (20% dv).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 medium-fat meat, 1 1/2 fat

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

Tasty and filling. Its also flexible. I Like to add a couple extra items from the olive bar like artichoke hearts and roasted red peppers

, Sammamish, WA