Greek Salad with Grilled Tofu
Prep Time: 20 minutes
Ingredients
1 block of extra-firm tofu
2 tablespoons olive oil
1 teaspoon oregano
1 teaspoon garlic powder
Salt and black pepper to taste
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1/2 cup feta cheese, crumbled
2 cups mixed greens (spinach, arugula, etc.)
1 tablespoon red wine vinegar
1 tablespoon lemon juice 
Instructions
Start by pressing the tofu to remove excess moisture. Wrap the block of tofu in a clean kitchen towel and place a heavy object on top for about 10 minutes.
While the tofu is pressing, prepare the salad ingredients. In a large bowl, combine the halved cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and mixed greens.
In a small bowl, mix together the olive oil, oregano, garlic powder, red wine vinegar, lemon juice, salt, and black pepper to create a dressing. Whisk until well combined.
Once the tofu has been pressed, cut it into 1-inch cubes. In a bowl, toss the tofu cubes with a tablespoon of the dressing until evenly coated.
Heat a grill pan or non-stick skillet over medium-high heat. Add the tofu cubes and grill for about 5-7 minutes, turning occasionally, until golden brown and crispy on all sides.
Remove the grilled tofu from the pan and let it cool slightly.
To serve, add the grilled tofu to the salad mixture. Drizzle the remaining dressing over the salad and gently toss until everything is well combined.
Sprinkle crumbled feta cheese on top for added flavor before serving. Enjoy this refreshing and nutritious Greek salad with grilled tofu as a satisfying diabetic-friendly lunch option.
