Greek Salad With Marinated Tofu "Feta" - Low Sodium Blog

Today?s low sodium vegan Greek Salad recipe recipe was inspired by our friend Nancy Eisman.

Nancy?writes a vegetarian blog which can be found @?Adventures with Nancy Rose. ? By day, she supports the marketing efforts at?Melissa?s / World Variety Produce Inc.? ?A couple of months ago, when?we asked Nancy if she would lend us a hand with our Greek Food Festival, she immediately volunteered her Big Fat Greek Salad Recipe?(which ingeniously uses tofu as a feta replacement). ?We?ve since made a few tweaks to make her version of vegetarian Greek Salad ?low sodium?, and we hope you will enjoy.

In Nancy?s own words:

Over the past several years, I have noticed that more and more people within my circle of friends have adopted dishes typically found in a Mediterranean-based diet. Collectively, we aim to embrace a tasty and healthier lifestyle. Greek food, in particular, is so delicious and is right up my vegetarian diet alley ? especially with the Greek foods? emphasis on fresh fruits and vegetables, beans, nuts, healthy grains, and olive oil. Greek food standards like tzatziki, stuffed grape leaves (try bulger, dried apricots, and pine nuts), spanakopita, and moussaka (meatless and you won?t miss the meat, I promise) are already vegetarian or easily tweaked.

While the classic Greek Salad also fits my vegetarian profile, it doesn?t quite fit my vegan aspirations and it definitely doesn?t fit low-sodium requirements due to the high salt content of feta cheese and kalamata olives. So in my [original] recipe, I?ve taken extra firm tofu, cut it into cubes, and let it swim in a Greek-flavored marinade to replace the feta. Because I love kalamatas so much, and they are not as easy to replace, I recommend just cutting back on these (think of them less of an ingredient and more as a garnish). I hope you enjoy this lower-sodium, vegan version of Greek Salad.

Greek Salad With Marinated Tofu ?Feta? (Low Sodium)

Ingredients

Instructions

Marinade

1. Mix the marinade ingredients together in a small bowl. Toss-in the tofu cubes, cover and refrigerate for 4+ hours. We marinated ours for 2 days and they were delectable.
2. Remove from the refrigerator about a half-hour before preparation to soften the olive oil.

Grilled Tomatoes & Eggplant

3. Spray or brush cooking oil onto both sides of the eggplant slices.
4. Place eggplant and whole tomatoes on heated grill (medium-high heat) and cover.
5. Cook for 3 minutes. Flip eggplant slices and roll tomatoes ? turn. Cook for 3 more minutes and remove eggplant.
6. Complete two more 3-minute rotations of the tomatoes. Remove and let cool.
7. Slice eggplant into ? inch cubes; peel skins from the tomatoes and slice ? inch thick.

Assemble

8. Place the salad ingredients, tomato and eggplant into a large bowl. Add the tofu cubes, all of the marinade, lemon zest and red wine vinegar. Toss and enjoy.

2.0

http://lowsodiumblog.com/2012/08/greek-salad-with-marinated-tofu-feta/

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