Tofu Greek Salad

Name: Tofu Greek Salad
Yield: 2 servings
Cuisine: American
Ingredients: 1 Eggplant, sliced into 1 cm (1/4") thick strips; 1 large zucchini, sliced into 1 cm thick strips; 1 Oil for char grilling; 200 grams Firm tofu, cut into wedges 1 cm thick; 100 grams Arugula leaves; 60 grams Feta cheese, crumbled; 30 grams Shelled pistachio nuts; 2 tbsp Lemon juice; 2 tbsp EVOO; 2 tbsp Finely chopped dill; 1 Salt and pepper

Jared Staley @cook_3456537

Columbus, Ohio

Tofu Greek Salad

Jared Staley @cook_3456537

Saved

Ingredients

2 servings

1Eggplant, sliced into 1 cm (1/4") thick strips
1 largezucchini, sliced into 1 cm thick strips
1Oil for char grilling
200 gramsFirm tofu, cut into wedges 1 cm thick
100 gramsArugula leaves
60 gramsFeta cheese, crumbled
30 gramsShelled pistachio nuts
2 tbspLemon juice
2 tbspEVOO
2 tbspFinely chopped dill
1Salt and pepper

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Steps

1

Char-grill eggplant and zucchini strips on a barbecue or ridged griddle. Set aside to cool to room temperature.
2

Fry or char-grill tofu wedges in a little oil and salt. Set aside to cool.
3

Arrange arugula in salad bowl, then tofu wedges, vegetables, feta and pistachio nuts.
4

Combine lemon juice, olive oil and dill and drizzle over salad.
5

Add salt and pepper to taste.