Recipe: Greek Tofu Salad with Tomatoes and Cucumbers

Combining low-fat feta and tofu makes for a lighter, healthier Greek salad. Serve this salad on lettuce leaves garnished with toasted whole-grain bread.

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy


3/4 cup crumbled reduced-fat feta cheese
3 scallions, white parts and 3 inches of the green, thinly sliced
12 kalamata olives, pitted and sliced
3 tablespoons fresh lemon juice
1 1/2 tablespoons extra virgin olive oil
2 teaspoons dried oregano
1 cup drained and crumbled light firm tofu
1/4 teaspoon kosher salt, optional
Freshly ground pepper
2 large, ripe tomatoes, coarsely chopped
1/2 English cucumber, coarsely chopped
1/4 cup chopped fresh flat-leaf parsley


1. Combine the cheese, scallions, olives, lemon juice and oregano in a large bowl. Add the tofu and season with salt, if using, and pepper to taste. Cover and refrigerate for 30 minutes.
2. Add the tomatoes, cucumber and parsley to the tofu mixture. Serve at once.

Nutrition information (per serving)

Calories: 158
Total Fat: 11 g
Protein: 11 g
Carbohydrates: 7 g
Dietary Fiber: 1.5 g
Cholesterol: 10 g
Sodium: 500 mg
Potassium: 278 mg

Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books).

Most Related Links :
usnewsmail Governmental News Finance News

Source link

Back to top button