Serving size for typical male
5 cups loosely packed romaine lettuce, washed, patted dry, and torn into small pieces
1 cup canned artichoke hearts, drained and cut into bite-size pieces
2 medium tomatoes, cut into wedges
1 small red onion, thinly sliced
1/4 cup canned garbanzo beans, drained and rinsed 1 ounce feta cheese, crumbled
6 ounces extra-firm tofu, cut into 1/2-inch cubes
1 1/3 teaspoons extra-virgin olive oil
1 tablespoon red wine vinegar
2 tablespoons vegetable stock or water
1 small garlic clove, minced
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon freshly ground black pepper
1: Arrange lettuce on large dinner plate. Top with artichoke hearts, tomatoes, onions, garbanzo beans, feta cheese, and tofu.
2: In a small bowl, mix together olive oil, red wine vinegar, vegetable stock or water, garlic, oregano, and black pepper. Pour over salad and toss to evenly distribute dressing. Serve. Variation: If you have it on hand, try using cold baked or cold grilled tofu in this recipe. Many health food stores now carry prebaked or pregrilled tofu in the refrigerator section.