Dressing: In bowl, whisk vinegar, onion, garllic, mustard, basil, oregano, salt and pepper; gradually whisk in oil.

Cut tofu into 1-1/2-inch long strips, about 1/4-inch wide; add to dressing. Let stand at room temperature for 1 hour.

in saucepan of boiling salted water, cook broccoli just until tender-crisp; drain and refresh under cold water. Drain again; place in large bowl. Rinse chick-peas under cold water; drain and add to bowl. Slice sweet pepper into thin strips and cut cucumber into chunks; add to bowl along with tomatoes, olives, mozzarella, parsley, dressing and tofu. Toss gently.

Cover and refrigerate, stirring occasionally, for at least 1 hour or up to 2 days. Taste and adjust seasoning. To serve, toss gently and sprinkle with feta cheese.

Per serving: about 270 calories, 13 g Protein, 16 g fat, 31 g carbohydrate high source fibre, good source calcium

Ferguson: "Health & Well-Fare: Calcium: Are You Getting Enough?"

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