Feta, spinach and dill flavor these tofu patties. Slice some lemon wedges and pick up some whole-wheat pita bread to serve with this Greek-inspired meal.
Ingredients
1 cup water
⅔ cup whole-wheat couscous
½ cup nonfat plain Greek yogurt
⅔ cup shredded seeded cucumber
¾ teaspoon garlic powder, divided
¼ teaspoon salt
¾ cup silken tofu
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
⅔ cup crumbled feta cheese
¼ cup snipped fresh dill
¼ cup minced red onion
½ teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil, divided
4 cups sliced or torn green leaf lettuce
Grape tomatoes, halved, for garnish
Instructions
Bring water to a boil in a medium saucepan.
Stir in couscous, cover and remove from the heat.
Let stand for 5 minutes.
Combine yogurt, cucumber, ¼ teaspoon garlic powder and salt in a small bowl.
Mash tofu with a fork in a large bowl.
Add spinach, feta, dill, onion, pepper, the remaining ½ teaspoon garlic powder and the couscous; stir until well combined.
Form into 8 patties, using about ½ cup for each.
Place a baking sheet in the oven and preheat to the lowest setting.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
Add 4 patties and cook, turning once, until lightly golden on both sides, about 6 minutes total.
Transfer to the baking sheet.
Repeat with the remaining oil and patties.
Serve over lettuce, topped with the yogurt sauce and garnished with tomatoes, if desired.