Greek Tofu Salad

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Number of Servings: 
4
Dish Type: 
Difficulty Level: 
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Recipe Source: 
Nasoya
Recipe Rating: 
4
Ingredients: 
  • 1 pkg Nasoya Extra Firm Tofu, drained and cut into ½ inch cubes
  • ½ oz sun-dried tomatoes-not oil packed
  • 1 tbls soaking water from sun-dried tomatoes
  • 1 ½ tsp dried oregano
  • 1 tbls olive oil
  • 1 tbls red wine vinegar
  • 12 pitted Kalamata olives
  • 1 tbls chopped red onion
  • 2/3 cup diced cucumber
  • 1 tbls chopped parsley
  • salt and pepper to taste
  • Butter lettuce for garnish
Preparation Method: 

Barely cover tomatoes with hot water in small bowl let stand 20 minutes. Drain and reserve soaking water. Chop tomatoes. Mix 1 tablespoon soaking water, oregano, olive oil, red wine vinegar, sun-dried tomatoes, olives and onion in bowl. Add tofu and gently stir to mix. Let stand 1 to 2 hours for flavors to blend. Just before serving, add cucumber, parsley, salt and pepper. Mix lightly. Line each salad plate with butter lettuce leaf. Mound tofu salad onto lettuce.

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