Greek-style salad with tofu feta
Salty, lemony tofu stands in for feta in a Greek-style salad of cucumber, tomato, red onion and olives. The flatbread is for mopping up the juices at the bottom of the bowl.
Method
- If the tofu has not been marinating since this morning, pat it dry and cut it into 1.5 cm cubes. Toss it with the juice of the lemon, the dried oregano and half a teaspoon of salt, and leave it for at least 10 minutes.
- Cut the cucumber into chunky half-moons and halve the cherry tomatoes. Slice the red onion as thinly as you can.
- Put the cucumber, tomatoes, red onion and olives in a large bowl.
- Add the tofu with all of its lemony juices and the olive oil, then toss gently so the cubes stay whole. Season with black pepper and taste for salt.
- Warm the flatbread in a toaster or under a hot grill for about a minute.
- Serve the salad in bowls, with the flatbread on the side to mop up the juices.
Tip The longer the tofu sits in the lemon and oregano, the more flavour it takes on. A few hours or overnight in the fridge is better still.
Per portion
| Energy | 451 kcal |
| Protein | 18 g |
| Carbohydrate | 47 g |
| of which sugars | 12 g |
| Fat | 20 g |
| of which saturates | 3 g |
| Fibre | 7 g |
| Salt | 1.65 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- firm tofu140 g
- cucumber½
- cherry tomatoes250 g
- red onion1
- olives60 g
- lemon1
- flatbread2
- dried oregano1 tsp
- olive oil1 tbsp
