MEAL

Greek Salad with Big-Chunk Tofu

Name: Greek Salad with Big-Chunk Tofu
Prep time: 15 min
Total time: 15 min
Ingredients: 1/4 package of 454g Unisoya Regular Tofu, cut into large cubes; 2 teaspoons basil pesto*; 1/2 cup cucumber, cut into large half-rounds; 1 small tomato, cut into large pieces; 5 to 8 Kalamata olives, halved lengthwise; 1/4 cup feta, rinsed; 1/2 French shallot, minced; 1 teaspoon olive oil; 2 teaspoons lemon juice; A few basil leaves; Salt; Freshly ground pepper

Preparation 15 min

Portions 1

Products used

Regular Tofu A serving of 85 g Unisoya Regular Tofu contains 18 g of protein. See the product details →

Organic Regular Tofu An 85 g serving of Unisoya Organic Regular Tofu contains 18 g of protein. See the product details →

Preparation

In a bowl, toss the tofu with the pesto.

In a non-stick skillet over medium heat, add the tofu pieces (the pesto is already oily — no need to add extra fat). Cook on each side until well browned. Set aside on a plate.

Mix all the remaining ingredients together, keeping the tofu aside to avoid making it soggy.

At serving time, add the tofu cubes and a few extra basil leaves.

Try it with

This recipe is also delicious with these Unisoya tofu:

Soft Tofu Fine Herbs Tofu Organic Fine Herbs Tofu

Breakfast

Regular Tofu & Organic Regular Tofu

Preparation

You might also like

Brunch plate of scrambled tofu

Crispy Vegetable and Sesame Tofu Bowl

Tofu bacon