Greek-Inspired Breaded Tofu
with Garlic-Feta Cucumber Salad
Greek-spiced tofu, savoury roasted potato wedges and tzatziki sauce are the stars of this dinner. A side of garlic-feta cucumber salad rounds out this Mediterranean flavour feast!
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)
8 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
3 tbsp
Yogurt Sauce
(Contains Milk)
2 unit
Russet Potato
1 unit
Garlic, cloves
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 tbsp
Lemon-Pepper Seasoning
(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 unit
Mini Cucumber
1 tbsp
White Wine Vinegar
(May contain Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/4-inch wedges.
- Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per 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. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway.)
- Meanwhile, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch strips. Season with salt and pepper.
- Combine breadcrumbs and half the Lemon-Pepper Seasoning in a shallow dish.
- Coat tofu all over with mayo.
- Working with one tofu strip at a time, press both sides into breadcrumb mixture to coat completely.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp oil, then tofu. (NOTE: For 4 ppl, cook in batches, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 3-4 min per side.
- Transfer tofu to another parchment-lined baking sheet.
- Bake in the top of the oven until golden, 8-10 min.
- Carefully wipe the pan clean.
- Meanwhile, cut cucumber into 1/4-inch rounds.
- Peel, then mince or grate garlic.
- Whisk together, vinegar, remaining Lemon-Pepper Seasoning, 1/8 tsp (1/4 tsp) garlic, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil in a medium bowl.
- Add cucumber and feta, then toss to combine.
- Divide tofu, potato wedges and feta-cucumber salad between plates.
- Dollop yogurt sauce over tofu.
