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