Greek Salad with Grilled Veggies and Tofu

Finely dice the eggplant and zucchini, transfer to a colander, salt generously and let sit for approx. 10 minutes.

• ½ Eggplant (~ 5.6 oz)
• 1 Zucchini (~ 7.8 oz)

Slice the onion. Halve the tomatoes and dice the tofu.

• ½ Onion, yellow (~ 1.4 oz)
• 3.5 oz Cherry tomatoes
• 5.3 oz Smoked tofu

Heat the olive oil in a non-stick frying pan over medium heat. Sauté the eggplant, zucchini, tofu and onions for approx. 4-5 minutes until the onions turn translucent.

• 2 tsp Olive oil

Add the lemon juice, yogurt, salt, and pepper into a mason jar. Screw the lid on tightly and shake vigorously until combined.

• ½ Lemon (~ 1 oz)
• 1⁄3 cup Soy yogurt
• Salt
• Black pepper

Mix the onion rings, arugula, and tomatoes.

• 1.4 oz Arugula

Top salad with tofu, eggplant and zucchini and serve with the yogurt sauce.

Enjoy your meal!