Herby Grilled Tofu

Name: Herby Grilled Tofu with Grilled Greek Salad
Total time: 25 min
Yield: 2
Cuisine: Greek
Ingredients: 1 unit(s) Tofu; 2 unit(s) Flatbread; 1 unit(s) Sweet Bell Pepper; ½ unit(s) Red Onion; 1 unit(s) Mini Cucumber; 30 g Mixed Olives; 1 tbsp Red Wine Vinegar; ¼ cup Greek Pesto; ¼ cup Feta Cheese, crumbled; ¼ tsp Sugar*; 1.5 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Grilled Greek Salad

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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!

Tags:

Veggie

•Quick

•Free Griddle Contest

Allergens:

Soy

•Milk

•Wheat

•Sulphites

The quantities provided above are averages only.

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

Preparation Time25 minutes

Cooking Time8 minutes

DifficultyMedium

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: Milk, Soy, 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

PDF

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.

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.

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!

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.

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!)

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.