Calorie Smart Greek-Inspired 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.

• 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.

• 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.

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

If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Season tofu in the same way the recipe instructs you to season the pork chops. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan fry until golden, 2-3 min per side. Transfer tofu to a plate. Cover to keep warm. No need to roast the tofu after pan-frying.

Plate tofu in the same way the recipe instructs you to plate the pork chops.