Herby Grilled Tofu
with Grilled Greek Salad4.5(4)
Calories
:
690 kcalProtein
:
29g proteinPreparation Time
:
25 minutesDifficulty
:
MediumVeggie
Quick
Free Griddle Contest
Allergens:
- Soy
- Milk
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Milk
- Sulphites
Our fabulous Greek pesto loads tender tofu with bold herby flavour! Big wedges of red onion and sweet bell pepper are easy to grill, then chop into bite-sized chunks for the salad!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
1 unit(s)
Tofu
(Contains: Soy)
2 unit(s)
Flatbread
(Contains: Soy, Milk, Wheat May contain traces of: Soy)
1 unit(s)
Sweet Bell Pepper
½ unit(s)
Red Onion
1 unit(s)
Mini Cucumber
30 g
Mixed Olives
(May contain traces of: Soy, Milk, Sulphites)
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
¼ cup
Greek Pesto
(Contains: Soy May contain traces of: Soy, Milk, Sulphites)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
Not included in your delivery
¼ tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories690 kcal
Fat35 g
Saturated Fat6 g
Carbohydrate65 g
Sugar9 g
Dietary Fiber5 g
Protein29 g
Cholesterol10 mg
Sodium900 mg
Trans Fat0.1 g
Potassium600 mg
Calcium700 mg
Iron7 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.
Utensils
•Shallow Dish
•Paper Towel
•Measuring Spoons
•Large Bowl
Cooking Steps
1
- 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.) Using a fork, poke tofu all over.
- Add tofu and Greek pesto to a shallow dish. Toss to coat.
2
- Peel, then cut half the onion (whole onion for 4 ppl) into ½-inch rounds (keeping rings together).
- Quarter, then core pepper.
- Cut cucumber into 1/2-inch pieces.
- Drain olives.
3
- Add onions and peppers to a plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then toss gently to coat. Season with salt and pepper.
- Gather veggies, flatbreads, shallow dish with tofu, a plate for cooked tofu and any tools for grilling on a large platter.
- Head out to grill!
4
- Add onions to the grill. Reduce heat to medium, close lid and grill, flipping once, until tender, 5-7 min per side. Return to same plate.
- Meanwhile, add peppers to the grill. Close lid and grill peppers, flipping once, until tender, 3-4 min per side. Return to same plate. Set veggies aside to cool.
5
- Add tofu to the grill. Discard any remaining marinade. Close lid and grill, flipping once, until grill marked, 4-5 min per side. Transfer tofu to a plate.
- When tofu is almost done, add flatbreads to the other side of the grill and cook until heated through and grill marks form, 1-2 min per side. (TIP: Keep an eye on flatbreads so they don't burn!)
6
- Cut onions into bite-sized pieces.
- Cut peppers into bite-sized pieces.
- Combine vinegar, 1/4 tsp (1/2 tsp) sugar, 1 tbsp (2 tbsp) oil in a large bowl. (TIP: We love using olive oil in this recipe!)
- Add peppers, onions, cucumbers and olives to bowl with dressing. Season with salt and pepper, then toss to combine.
- Thinly slice tofu.
- Cut or tear flatbreads in half.
- Divide tofu, salad and flatbreads between plates.
- Top salad with feta.
