Souvlaki-Inspired Tofu Bowls
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Souvlaki-Inspired Tofu Bowls

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.


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)

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


Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories690 kcal
Fat28 g
Saturated Fat9 g
Carbohydrate83 g
Sugar9 g
Dietary Fiber5 g
Protein26 g
Cholesterol30 mg
Sodium1400 mg
Trans Fat0.5 g
Potassium550 mg
Calcium350 mg
Iron4.25 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.


Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Small Bowl


Cook rice

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.

Prep and start veggies

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.

Sear tofu

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.

Season yogurt sauce

Meanwhile, add yogurt sauce and half the lemon zest to a small bowl. Season with salt and pepper, to taste, then stir to combine.

Finish and serve

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.

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