I’ve always loved foods from the Mediterranean region, and a Greek salad is no exception. While feta cheese is delicious, substituting tofu gives you more protein and helps answer the question, “what should I do with tofu?” If you add chickpeas, the protein content is even higher. This meal is easy to make and delicious!

As with a lot of cooking, good quality ingredients make a big difference. Choose juicy ripe tomatoes, crisp cucumbers, bright peppers, flavorful greens or fresh herbs, and high quality olive oil and red wine vinegar.

Ingredients

Dressing:

1/4 cup olive oil

1/4 cup red wine vinegar

1 tsp Dijon mustard

1 large (or 2 small) clove garlic, finely minced or grated

1/2 tsp dried oregano

Pinch each of salt and pepper, or more to taste

Salad:

1 12 to 16 ounce block of extra firm tofu

2 medium to large tomatoes, cut into 1″ chunks

1 English cucumber, chopped into 1″ chunks

1 yellow bell pepper, seeded and cut into 1″ chunks

1/4 red onion, sliced (or more if desired)

1/4 cup pitted olives, black or green, sliced

2 cups butter or romaine lettuce, torn into 2″ pieces, OR, 1/2 cup fresh basil leaves

Optional: 16 ounce can of chickpeas, rinsed and drained

Directions:

1. Place tofu on a plate and top with a second plate with a heavy object on top of it to compress the tofu thereby removing some of the liquid. Set aside while making the dressing.
2. Place dressing ingredients in a small bowl and whisk ingredients together. Set aside.
3. Place tomatoes, cucumber, pepper, onion, olives, and lettuce or basil into a large bowl.
4. Holding the two plates compressing the tofu and tipping it all over a sink, allow the liquid to drain from the tofu. Place tofu on a cutting board and cut into 3/4″ cubes. Add tofu to the large bowl. Add chickpeas if using.
5. Add dressing and carefully toss.
6. Taste and add more salt and pepper if desired.

Serves 2.