Greek-Inspired Tofu Salad
with Olives and Feta
Is there anything better than a classic, creamy Greek dressing?! Tonight, Mediterranean-spiced tofu sits atop a Greek-inspired salad with peppers and tomatoes. Briny olives and feta cheese give the perfect salty hit!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
113 g
Baby Spinach
1 unit(s)
Tomato
1 unit(s)
Mini Cucumber
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
30 g
Mixed Olives
(May contain Milk, Sulphites)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Mediterranean Spice Blend
(May contain Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame)
Not included in your delivery
0.06 tsp
Salt*
0.06 tsp
Pepper*
¼ tsp
Sugar*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Slice cucumbers into 1/4-inch rounds.
- Cut tomato into 1/2-inch pieces.
- Drain, then roughly chop olives.
- Pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.)
- Add tofu, garlic salt, 1/2 tbsp (1 tbsp) oil and half the Mediterranean Spice Blend (use all for 4 ppl) to a medium bowl. Toss to coat. Set aside.
- Add mayo, vinegar, 1/4 tsp (1/2 tsp) sugar and half the feta to a large bowl.
- Season with salt and pepper, then whisk to combine. Set aside.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan fry until golden, 2-3 min per side.
- Add spinach, cucumbers and tomatoes to the large bowl with dressing. Toss to combine.
- Thinly slice tofu.
- Divide salad between plates. Top with tofu.
- Sprinkle olives and remaining feta over top.
If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Marinate tofu in the same way the recipe instructs you to marinate the chicken tenders.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan fry until golden, 2-3 min per side.
Thinly slice tofu. Top salad with tofu.
