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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 251.0
  • Total Fat: 17.2 g
  • Cholesterol: 12.5 mg
  • Sodium: 943.1 mg
  • Total Carbs: 8.6 g
  • Dietary Fiber: 2.8 g
  • Protein: 12.9 g

View full nutritional breakdown of Greek Salad with Tofu from Eating Well Recipes calories by ingredient
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Greek Salad with Tofu from Eating Well Recipes

Submitted by: IAMKEEBLER
Greek Salad with Tofu from Eating Well Recipes

Introduction

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

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


Number of Servings: 2

Ingredients

    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

Directions

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.



Number of Servings: 2

Recipe submitted by SparkPeople user IAMKEEBLER.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    Our family loves this recipe. We even add dark leafy lettuce or spinach to bring up the veggie count and make it more filling.
    However, I can only give it 4 stars because the sodium count is alarmingly high... we're looking at ways to tweak it so the sodium is lower. - 9/24/09

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  • 1 of 2 people found this review helpful
    100% - 7/18/09

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  • Incredible!
    1 of 2 people found this review helpful
    Yum - 7/15/09

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  • I really loved this! I made it a single serving since I had it for dinner but I used lite firm tofu to cut down on the fat. Thank You for sharing! YUM :) - 5/18/10

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  • This was wonderful! - 5/9/10

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  • awesome salad!!
    I added one head chopped romaine (4 cups) - 2/4/10

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  • Absolutely Amazing.. I made this for Thanksgiving and my parents and aunt were still talking about how good it was today.. I love it.. My whole family does - 11/27/09

    Was this review helpful?   yes  No