The Best Bar Food Gets a Light Mediterranean Twist

The following post was originally featured on Kath Eats Real Food and written by Kath Younger| who is part of POPSUGAR Select Fitness.

Karen and I had a lot of fun cooking while she stayed with us! We were brainstorming a meal plan one morning and stumbled upon this gorgeous recipe for Mediterranean nachos. Kristy’s version is vegan and uses tofu as feta cheese and pita as the base. Karen and I adapted the recipe into our own by using both feta and tofu (two is better than one!) and layered a bunch of Mediterranean flavors onto crunchy sea salt pita chips. This recipe is so easy and would make the perfect party platter for the Super Bowl.

To begin| cube your tofu and toss it with olive oil and Italian seasoning.

Heat a skillet to medium high and saut¨¦ tofu for five to seven minutes| until it is brown on the edges.

Meanwhile| mix chopped roasted red peppers into plain hummus. Of course you could make your own| but I love the Cava brand hummus so this was an easier solution!

Prep the other ingredients ¡ª chop chop chop!

Mix the chopped| drained artichokes and sliced cucumber with a little red wine vinegar and more Italian seasoning.

Then the fun happens ¡ª spread your pita chips out on a baking sheet (or other big platter!) and spread out your hummus in dollops all around. We used about 3/4 of a bag of Whole Foods’ sea salt pita chips.

Then begin to layer on the other ingredients ¡ª



Artichokes and cukes.



And feta (the best part!).

And then| my friends| dig in.

Eat with fingers| but a fork is also recommended for all the bits that are bound to fall off.

Mediterranean Nachos

From Kath Eats Real Food

Mediterranean Nachos

Mediterranean Nachos


12 ounces pita chips| about 3/4 pound1 block tofu| extra firm| chopped into cubes2 tablespoons olive oil1 1/2 teaspoons Italian seasoning| divided1 1/2 cups hummus1/4 cup roasted red peppers1 pint cherry tomatoes| halved1 cup mixed olives| chopped1 can artichoke hearts| drained and chopped1/2 cucumber| peeled and thinly sliced2 teaspoons red-wine vinegar8 ounces feta cheese| crumbled1 small jar capers| drained