This Greek salad is great as a side with pizza or pasta. It can also be served on its own with whole grain bread. For the salad greens, I prefer a balanced mixture of arugula, spinach, and romaine lettuce. The peppery flavor of the arugula goes really well with the Kalamata olives and marinated tofu!
Reprinted from The China Study Cookbook (BenBellaBooks, 2018).
Ingredients
Ingredients
1 cup
crumbled extra-firm tofu
½ cup
red wine vinegar
1 tsp
dried oregano
Salt and black pepper, to taste
6 cups
salad greens
1 cup
chopped cucumbers
1 cup
diced tomatoes
½ cup
diced red onions
½ cup
chopped Kalamata olives
Instructions
Instructions
1. In a small bowl, mix together tofu, vinegar, oregano, salt, and black pepper. Place in the refrigerator to marinate for 1 hour.
2. Combine salad greens, cucumbers, tomatoes, onions, and olives in a large salad bowl and toss to combine.
3. Add marinated tofu to salad.
Cooking Tips
Cooking Tips
1. If you know you’re going to have leftovers, don't add the tofu "feta" directly to the salad; instead, add some to each serving and refrigerate it separately so that the salad greens are not soggy the next day.
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