35 minsDinner

Kale Greek salad with crumbled tofu and feta

Makes: four servings
Makes: four servings


  • 16 cups kale
  • ⅓ cup olive oil
  • 1 lemon
  • 1 red onion
  • ¾ cup chopped mint
  • 1 cup kalamata olives
  • 4 cups cherry tomatoes
  • 1 lb tofu (extra-firm)
  • 1 cup feta


  1. Remove tough ribs from kale and shred into thin ribbons. With a little extra olive oil rubbed into your palms, massage kale for a minute or so, until it becomes bright green and softens a bit. Toss in a medium bowl together with lemon juice, olive oil and salt and pepper.

  2. Thinly slice red onion. Chop mint and olives. Halve cherry tomatoes. Toss all together with kale.

  3. Pat tofu dry with a paper towel. Crumble into the salad together with feta. Toss and enjoy.