Greek Tofu Salad

By Meridian - 26751

Ingredients
  • 1/3 cup crumbled feta cheese

  • 1/4 cup chopped red onion or scallion

  • 12 Kalamata olives, pitted and chopped

  • 3 tablespoons lemon juice

  • 1 tablespoon extra-virgin olive oil

  • 1 1/2 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

Directions
  1. 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.

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

  3. Makes 4 servings, 1 cup each


Nutritional Facts

Servings
1
Per serving
152 calories
11 g fat (2 g sat
6 g mono)
5 mg cholesterol
7 g carbohydrate
8 g protein
2 g fiber
358 mg sodium
286 mg potassium.
Nutrition bonus
Vitamin C (25% daily value)
Calcium (19% dv).
1/2 Carbohydrate Serving
Exchanges
1/2 vegetable
1 fat
1 medium-fat meat

lunch ultra-low-carb

1 reply

Avera
Avera 2009-02-26 00:24:33 -0600 Report

This is a new twist on a Greek salad. It really sounds good and quick and easy to prepare. Those Kalamata olives are going to make this a real treat.