Greek salad with herbed tofu "feta"
2
Points®
Temps total: 25 min • Préparation: 25 min • Cuisson: 0 min • Portions: 6 • Difficulté: Facile
This recipe originally published in Bobby Flay FIT has been modified slightly for WW with permission.
Ingrédients
Firm tofu
10 oz
Olives
16 medium, Kalamata variety, pitted and halved
Fresh lemon juice
1 tbsp(s)
Fresh lemon juice
¼ cup(s)
White vinegar
¼ cup(s)
Water
¼ cup(s)
Kosher salt
1 tsp(s)
Fresh oregano
1 tbsp(s), finely chopped
Fresh parsley
1 tbsp(s), flat-leaf, finely chopped (plus extra whole leaves for garnish)
Tomato
4 large, Beefsteak variety, seeded and diced
English cucumber
1 medium, halved, seeded and cut into 1-inch cubes
Red onion
½ medium, thinly sliced
Olive oil
2 tbsp(s)
Kosher salt
1 tsp(s), or to taste
Black pepper
⅛ tsp(s), freshly ground, or to taste
Instructions
1
To prep the tofu, line a plate with several layers 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.
2
In a medium bowl, whisk together ¼ c lemon juice, vinegar, water, 1 tsp salt, oregano and parsley.
3
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.
4
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.
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