Recipe in collaboration with Esther Samson
Preparation time: 30-35 minutes
Yield: 2-4 servings
Everyone knows the classic Greek salad, right? But how about trying a deliciously different variation?
In this recipe, Feta cheese is incorporated into yogurt, which serves as a creamy base for the salad. The salad is topped with generous chunks of spicy, crispy tofu for a protein-packed boost!
If you're looking for a recipe to bring to a picnic or al fresco dinner, this is the one!
INGRÉDIENTS
- 400 g extra-firm tofu, cut into pieces
- 60 ml (1/4 cup) La Pimenterie’s Colonel mustard and honey hot sauce
- 1 English cucumber, sliced
- 500 ml (2 cups) cherry tomatoes, halved
- 1/2 red onion, chopped
- 120 ml (1/2 cup) Kalamata olives
- 60 ml (1/4 cup) Maison Orphée’s Greek vinaigrette-marinade
- 200 g Feta cheese, crumbled
- 120 ml (1/2 cup) of Greek yogurt
- Arugula sprouts
PRÉPARATION
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In a bowl, combine tofu, hot sauce and a drizzle of oil.
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Place cucumbers, tomatoes, onions and olives in a separate bowl. Add the vinaigrette and mix well.
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In a blender, combine Feta cheese and Greek yogurt until smooth.
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In a skillet over medium-high heat, add a drizzle of oil and cook the tofu pieces for 4-5 minutes on each side or until golden and crisp.
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Place the whipped Feta cheese at the bottom of a plate. Add the Greek salad on top. Garnish with arugula sprouts and crispy tofu.