If you're unfamiliar with tofu, this salad is a good way to try it. The strips of tofu are similar to marinated mozzarella in appearance, taste and texture. Serve this salad as a light lunch or first course with crusty bread.
- Portion size 6 servings
- 4 oz extra-firm tofu
- 1 cup broccoli floret
- 1 can chickpea
- 1 sweet red pepper
- 1 sweet green pepper
- 1/2 seedless cucumber
- 1 cup halved cherry tomato
- 1/4 cup black olive (preferably Kalamata)
- 3 oz mozzarella cheese cubed (1/2 cup/125 mL)
- 2 tablespoons chopped fresh parsley
- 2 oz feta cheese crumbled
- 2 tablespoons red wine vinegar
- 1 green onion minced
- 2 cloves garlic minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
Dressing: In bowl, whisk vinegar, onion, garlic, mustard, basil, oregano, salt and pepper; gradually whisk in oil.
Cut tofu into 1-1/2 inch (4 cm) long strips, about 1/4 inch (5 mm) wide; add to dressing. Let stand at room temperature for 1 hour.
In saucepan of boiling salted water, cook broccoli just until tender-crisp; drain and refresh under cold water. Drain again; place in large bowl.
Rinse chickpeas under cold water; drain and add to bowl.
Slice sweet red pepper into thin strips and cut cucumber into chunks; add to bowl along with tomatoes, olives, mozzarella, parsley, dressing and tofu. Toss gently.
Cover and refrigerate, stirring occasionally, for at least 1 hour or up to 2 days. Taste and adjust seasoning.
To serve, toss gently and sprinkle with feta cheese.
Nutritional facts <b>Per serving:</b> about
- Protein 13 g
- Calories 270.0
- Total fat 16 g
- Total carbohydrate 21 g