Calorie Smart Greek-Inspired Tofu
with Lemony Roasted Potatoes and Feta Snap Peas
All the familiar flavours of Greek cuisine are packed into this better-for-you dinner! Garlicky tofu, lemony roasted potatoes and feta snap peas round out this weeknight winner, which is finished with a dollop of yogurt sauce.
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount
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)
1 unit
Garlic, cloves
7 g
Parsley
400 g
Red Potato
1 unit
Lemon
227 g
Sugar Snap Peas
¼ cup
Feta Cheese, crumbled
(Contains Milk)
3 tbsp
Yogurt Sauce
(Contains Milk)
Not included in your delivery
0.06 tsp
Salt*
2 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/2-inch pieces.
- Add potatoes and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.
- Meanwhile, 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 all over with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp oil, then tofu. (NOTE: Don't overcrowd the pan; cook tofu in 2 batches for 4 ppl, using 1 tbsp oil per batch.)
- Pan-fry until golden, 2-3 min per side.
- Remove from heat, then transfer tofu to a plate. Cover to keep warm.
- Meanwhile, trim, then halve snap peas.
- Zest, then juice half the lemon (whole lemon for 4 ppl).
- Roughly chop parsley.
- Peel, then mince or grate garlic.
- Heat the same pan (from step 2) over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then snap peas. Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Add garlic. Cook, stirring constantly, until fragrant, 1 min.
- Season with salt and pepper.
- Remove from heat, then stir in lemon zest and half the feta.
- Once potatoes are tender, remove from the oven, then add 1/2 tbsp (1 tbsp) lemon juice and half the parsley to the baking sheet.
- Toss gently to coat potatoes.
- Thinly slice tofu.
- Divide tofu, potatoes and snap peas between plates.
- Dollop yogurt sauce over tofu.
- Sprinkle remaining feta and remaining parsley over everything.
If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Season tofu in the same way the recipe instructs you to season the pork chops. 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. Cover to keep warm. No need to roast the tofu after pan-frying.
Plate tofu in the same way the recipe instructs you to plate the pork chops.
If you've received broccoli, cut into bite-sized pieces. Continue to follow the recipe as instructed, subbing broccoli in for the swapped veg. Then, increase pan-fry cook time to 5-6 min to ensure a tender-crisp bite."
