Greek Tofu Green Salad
A refreshing leafy salad topped with protein-dense super firm tofu and crisp vegetables, tossed in a dairy-free Greek-style vinaigrette.
Prep
10 min
Cook
10 min
Total
20 min
Makes
1 serving
Created together. Shared with you.
Made by Tosha + Lila
Tosha created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthTrigger-aware comfort
Make the meal work for today
Keep spicy extras on the side and adjust the temperature or portion to suit you. The best version is the one you can enjoy comfortably.
Notice: comfort + personal triggers
Evening comfort
Head toward bedtime properly fed
A satisfying evening meal can make the night feel simpler. Notice whether the portion and timing fit comfortably into your sleep routine.
Notice: timing + overnight comfort
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
10 min
Total
20 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Mixing bowl · Knife and cutting board
Time saver
You can prepare the vinaigrette up to 3 days ahead and store it in a sealed jar in the refrigerator.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Cut 150g super firm tofu into 1/2…
- 01
Cut 150g super firm tofu into 1/2…
Cut 150g super firm tofu into 1/2 inch (1.25cm) cubes.
Tap card to mark done - 02
Heat 0
Heat 0.5 tbsp olive oil in a skillet over medium-high heat (350°F / 175°C) for 1 minute.
Allow: 1 minute
Tap card to mark done - 03
Add tofu cubes to the skillet and…
Add tofu cubes to the skillet and cook for 8-10 minutes, turning occasionally, until golden brown and crispy on all sides.
Look for: golden brown and crispy on all sides
Tap card to mark done - 04
Prepare the dressing by whisking 0
While tofu cooks, prepare the dressing by whisking 0.5 tbsp olive oil, 1 tbsp lemon juice, 0.5 tsp dried oregano, 0.25 tsp salt, and 0.25 tsp black pepper together in a small bowl until fully combined.
Look for: fully combined
Tap card to mark done - 05
Combine 2 cups mixed leafy greens
In a large serving bowl, combine 2 cups mixed leafy greens, 0.5 pcs cucumber (diced), 0.5 pcs red bell pepper (diced), 0.25 pcs red onion (thinly sliced), and 5 pcs kalamata olives.
Tap card to mark done - 06
Add the warm crisped tofu to the…
Add the warm crisped tofu to the salad bowl.
Tap card to mark done - 07
Pour the dressing over the salad
Pour the dressing over the salad, toss gently to coat, and serve immediately.
Ready when: everything is assembled and ready to enjoy
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