Baked Tofu Mediterranean Salad
Prep
Cook
Total
Yield 6 servings
Ingredients
- 12oz, prepared using my Nana’s Baked Tofu recipe and cooled
- ½ cup Athenos Traditional Reduced Fat Crumbled Feta Cheese
- 2 cups Mixed Greens, any mixed lettuces
- 1 cup Cucumbers, diced
- 1 cup Canned Chickpeas (Garbanzo beans), rinsed and drained
- 30 slices of Mezzetta Sliced Greek Kalamata Olives
- ½ cup Banana Peppers
- 1 cup Canned Artichoke Hearts without Oil
- 6 tbsp G Hughes Sugar Free Balsamic Vinaigrette
Instructions
- Prepare tofu according to my Nana’s Baked Tofu recipe and allow to cool completely
- Add remaining ingredients to a large bowl and toss lightly
- Add tofu and drizzle dressing on top, toss again
- Serve immediately or store in the fridge for up to 3 days
Notes: 6-8 one cup servings. May be refrigerated up to 3 days, but freezing is not recommended
Recipe by If You Have An Egg You Have Hope at https://www.ifyouhaveanegg.com/baked-tofu-mediterranean-salad/