Calorie Smart Greek-Inspired Tofu
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Calorie Smart Greek-Inspired Tofu

Calorie Smart Greek-Inspired Tofu

with Lemony Roasted Potatoes and Feta Snap Peas

All the familiar flavours of Greek cuisine are packed into this better-for-you dinner! Garlicky tofu, lemony roasted potatoes and feta snap peas round out this weeknight winner, which is finished with a dollop of yogurt sauce.

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount

Calorie Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

1 unit


(Contains Soy)

1 unit

Garlic, cloves

7 g


400 g

Red Potato

½ unit


227 g

Sugar Snap Peas

¼ cup

Feta Cheese, crumbled

(Contains Milk)

3 tbsp

Yogurt Sauce

(Contains Milk)

Not included in your delivery

2 tbsp


0.06 tsp


0.13 tsp



Nutrition Values

Calories530 kcal
Fat27 g
Saturated Fat6 g
Carbohydrate47 g
Sugar9 g
Dietary Fiber7 g
Protein25 g
Cholesterol15 mg
Sodium410 mg
Trans Fat0.2 g
Potassium1250 mg
Calcium350 mg
Iron6.75 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel


Roast potatoes

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.

Cook tofu

Meanwhile, pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Season all over with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then tofu. (NOTE: Don't overcrowd the pan; cook tofu in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Pan-fry until golden, 2-3 min per side. Remove from heat, then transfer tofu to a plate. Cover to keep warm.


Meanwhile, trim, then halve snap peas. Zest, then juice half the lemon (whole lemon for 4 ppl). Roughly chop parsley.Peel, then mince or grate garlic.

Cook sugar snap peas

Heat the same pan (from step 2) over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then snap peas. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add garlic. Cook, stirring constantly, until fragrant, 1 min.Season with salt and pepper. Remove from heat, then stir in lemon zest and half the feta.

Finish potatoes

Once potatoes are tender, remove from the oven, then add 1/2 tbsp (1 tbsp) lemon juice and half the parsley to the baking sheet. Toss gently to coat potatoes.

Finish and serve

Thinly slice tofu. Divide tofu, potatoes and snap peas between plates. Dollop yogurt sauce over tofu.Sprinkle remaining feta and remaining parsley over everything.