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.
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
Instructions
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.
