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.

Ruth Cousineau
Source: EatingWell Magazine, July/August 1998

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Recipe Summary

total:
30 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

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.

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

Tips

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

Nutrition Facts

163 calories; protein 7.7g; carbohydrates 7.7g; dietary fiber 1.8g; sugars 3.5g; fat 12.1g; saturated fat 3.5g; cholesterol 12.5mg; vitamin a iu 544IU; vitamin c 20.9mg; folate 35.6mcg; calcium 207.4mg; iron 1.7mg; magnesium 37.3mg; potassium 290.8mg; sodium 471mg; thiamin 0.1mg.
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