Greek Tofu Salad with Hummus Dressing

Serves 2

Fresh, colourful, and packed with plant-powered nutrition, this Greek Tofu Salad is as satisfying as it is delicious. Tofu and chickpeas provide protein and fibre to support lasting energy, while fresh vegetables and a creamy hummus dressing bring plenty of flavour. It's a balanced meal that's perfect for easy lunches or meal prep.

Avocado Oil Cooking Spray

392 g [14 oz] Firm Tofu

1 cup Chickpeas, drained and rinsed

1/4 cup, crumbled Feta Cheese

1 medium Tomato (Roma) Chopped

2 cups Spinach, roughly chopped

1/2 medium Cucumber, diced

½ cup Plain Non Fat Greek Yogurt

¼ cup Hummus

1 tbsp Red Wine Vinegar

1 tsp Lemon Juice

1 tsp Kosher Salt (Plus additional to taste for tofu)

¼ tsp Black Pepper (Plus additional to taste for tofu)

2 tsp, ground Oregano

1 ½ tsp Garlic Powder

2 tbsp Water (Optional)

Method:

Wrap tofu block in two layers of paper towels, set on a plate or cutting board and top with something heavy (skillet, cookbooks, etc.) to press the water out. Let it sit for 30 minutes

Preheat air fryer to 380 degrees F

Cut the pressed tofu into even cubes. Lightly coat with cooking spray and sprinkle with salt and pepper to taste.

Spread the tofu cubes in a single layer in the basket so there is some space between them (you may need to do this in two batches)

Air fry for 12 minutes, shaking the air fryer basket halfway through the cooking time

While the tofu is cooking, combine the Greek yogurt, hummus, lemon juice, red wine vinegar, salt, pepper, oregano, and garlic powder in a bowl. Add water 1 tbsp at a time until you reach your desired consistency.

Divide the cooked tofu, chickpeas, feta cheese, tomato, spinach and cucumber into two bowls and top each with hummus dressing

Protein Boost: Sprinkle each bowl with hemp seeds, before serving.

440cal per serving - 35g carbs - 6.9g fibre- 17.5g fat - 30g protein