So I’m not really a fan of gyms. Translation: a large grey box where humans donning synthetic, dry wick clothing bounce around in place on Star Wars-ish looking machines covered in sanitary spray and old sweat. I’ve signed up at many gyms over the years, each time with a renewed sense of determination that I can and will be like the rest of the world, and find joy at the prospect of running in place inside an overheated, noisy petri dish of human sweat. But I never do. Perhaps it’s the germs, or the potential for crowds, or the sanitary spray that goes on everything, or the big guy who sweats like a beast and then doesn’t clean his machine, and it’s the only one open.
Don’t get me wrong, I like to sweat; I love the burning feeling you get in your chest that simultaneously hurts and satisfies when you reach the height of your endurance. But I can’t do that inside on a lifeless manmade object that tells me how many calories I’ve burned. I feel like a hamster on a wheel, like Sisyphus on his hill, forever compelled to roll that stupid boulder to the top only to watch it fall back down again. There’s no sense of accomplishment, no rush of excitement when the red glowing numbers on my machine flash meaningless data at me or the miniature television plays E! News, and insults women across the globe by its fascination with Kim Kardashian. In a world where we already do almost everything indoors, short of walking from our homes to our cars, how can I stuff myself into another sunless grey box?
And since it’s nearly spring, and the first green shoots of crocus have sprung from the damp, cold earth, I feel even more compelled to run outside and breathe the fresh air. I also feel like eating something crisp and refreshing. Solution? A high protein blast of Greek bean salad with tofu feta! This salad is a cinch to make and will satiate your belly long after that gloriously muddy hike with your pup. This dish would also be perfect as crudite on whole wheat toast, or as a topping for pasta. Here I’ve served the salad over a giant collard leaf, but I recommend trying it tossed with baby arugula or some crisp romaine. Warning, this recipe makes a lot of feta. I suggest only using half of it for the salad, then storing the rest in your fridge for later use as a delicious protein-rich topping or snack!
Greek Bean Salad with Tofu Feta
For the salad:
1 can navy or cannellini beans, rinsed
1 tomato, chopped
1 handful kalamata olives, chopped in half
2 T red onion, diced
1/2 cucumber, diced
2 handfuls romaine or arugula lettuce *optional
For the feta:
1 block extra firm tofu, crumbled by hand (I highly recommend The Bridge, a local CT company!)
Splash of fresh water
2 T chickpea miso (I recommend South River Miso Company)
1/4 cup red wine vinegar
Juice of 1/2 lemon
1 tsp sea salt
1 T dried italian herbs
2 T nutritional yeast
In a mixing bowl, whisk together all feta ingredients except for the tofu. Now gently fold in crumbled tofu and coat with mixture. In a salad bowl, add all salad ingredients and 1/2 of the tofu feta. Season with extra red wine vinegar if needed. Makes enough for 2-4 mud-covered unicorns experiencing post-hike bliss.