Greek salad with herbed tofu “feta”
2 Points, Weight Watchers
Ingredients
10 oz firm tofu
1/4 cup fresh lemon juice
1/4 cup white vinegar
1/4 cup water
1 tsp kosher salt
1 Tbsp fresh oregano, finely chopped
1 Tbsp flat-leaf parsley, finely chopped (plus extra whole leaves for garnish)
4 large Beefsteak tomatoes, seeded and diced
1 medium English cucumber, halved, seeded and cut into 1-inch cubes
1/2 medium red onion, thinly sliced
16 medium Kalamata olives, pitted and halved
1 Tbsp fresh lemon juice
2 Tbsp extra virgin olive oil
1 tsp kosher salt
1/8 tsp black pepper
Directions
To prep the tofu, line a plate with several layer of paper towels. Cut tofu into 4 equal slabs; top with several paper towels. Put a second plate on top of tofu; weight it down with heavy cans. Refrigerate while it drains, a minimum of 2 hours and up to 24 hours.
In a medium bowl, whisk together ¼ c lemon juice, vinegar, water, 1 tsp salt, oregano and parsley.
Chop tofu and add to bowl with lemon juice mixture; toss to coat. Cover and refrigerate for at least 2 hours and up to 8 hours; gently stir mixture a few times during marinating process.
To serve, in |a large bowl, combine tomatoes, cucumber, onion and olives. Add 1 Tbsp lemon juice and oil; toss to coat and then season to taste. Sprinkle marinated tofu over top; garnish with parsley leaves.
Nutrition
2 smart points