Souvlaki-Inspired Tofu Bowls
with Yogurt Sauce
Briny feta and creamy yogurt sauce add lots of Greek-inspired flavour to this tofu bowl. Peppers, onions and marinated tofu on fluffy, buttery and brothy rice will remind you of your favourite takeout souvlaki.
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.
Ingredients
1 unit
Tofu
(Contains Soy)
¾ cup
Parboiled Rice
1 unit
Sweet Bell Pepper
1 unit
Red Onion
¼ cup
Greek Pesto
3 tbsp
Yogurt Sauce
(Contains Milk)
1 tbsp
Chicken Stock Powder
(Contains Soy)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 tbsp
Mediterranean Spice Blend
(Contains Sulphites)
1 unit
Lemon
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and stock powder to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 16-18 min.Remove from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1-inch pieces.Peel, then cut onion into 1/2-inch pieces. Zest half the lemon (whole lemon for 4 ppl), then cut into wedges. Add peppers, onions and half the pesto to an unlined baking sheet. Season with salt and pepper, then toss to combine. Arrange in a single layer. Roast in the middle of the oven until veggies are tender, 12-14 min.
Meanwhile, heat a large non-stick pan over medium-high heat. 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 with salt, pepper and Mediterranean Spice Blend. 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. Spread remaining pesto over top. Cover to keep warm.
Meanwhile, add yogurt sauce and half the lemon zest to a small bowl. Season with salt and pepper, to taste, then stir to combine.
Fluff rice with a fork, then stir in remaining lemon zest. Divide rice between bowls. Thinly slice tofu. Top rice with tofu, veggies and any remaining juices from baking sheet. Sprinkle feta over top. Squeeze a lemon wedge over top, if desired. Serve yogurt sauce alongside.
