Greek-Style Lemon Tofu
with Roasted Veggie Couscous and Feta
A feast for the eyes and the taste buds, this colourful confetti of roasted vegetables and lemony tofu is sure to put you in a good mood.
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Zucchini • Sweet bell pepper • Moroccan couscous (durum wheat semolina) (wheat) • Lemon • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy May contain Wheat)
½ cup
Couscous
(Contains Wheat)
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lemon
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit(s)
Chicken Broth Concentrate
1 tsp
Dill-Garlic Spice Blend
(Contains Sulphites May contain Milk, Mustard, Wheat, Peanuts, Sesame, Tree nuts, Soy, Sulphites, Triticale)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites May contain Wheat, Peanuts, Mustard, Tree nuts, Triticale, Milk, Sesame, Sulphites, Soy)
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Pepper*
0.38 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Core, then cut pepper into 1/2-inch pieces.
- Cut zucchini into 1/2-inch pieces.
- Zest, then juice half the lemon. Cut any remaining lemon into wedges.
- Add peppers, zucchini, Zesty Garlic Blend and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven, stirring halfway through, until tender, 15-17 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
- 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.) Using a fork, poke tofu all over. Season with salt, pepper and Dill-Garlic Spice Blend.
- 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 if needed, using 1 tbsp oil per batch.)
- Cook until golden-brown, 2-3 min per side.
- When the veggies have roasted for 10 min, carefully remove the baking sheet with veggies from the oven. Move veggies towards the edges of the sheet.
- Transfer tofu to the centre of the baking sheet.
- Continue to roast in the middle of the oven until veggies and tofu are tender and golden, 6-8 min. (NOTE: For 4 ppl, roast in the top and middle of the oven.)
- Meanwhile, add 2/3 cup (1 1/3 cups) water, 1/4 tsp (1/2 tsp) salt, 1 tbsp (2 tbsp) oil and broth concentrate to a medium pot.
- Cover and bring to a boil over high heat.
- Once boiling, remove the pot from heat, then add couscous. Stir to combine.
- Cover and let stand, 5 min.
- When couscous is tender, fluff with a fork, then add roasted veggies, lemon zest and 1 tbsp (2 tbsp) lemon juice.
- Season with pepper, then stir to combine.
- Thinly slice tofu.
- Divide roasted veggie couscous and tofu between plates.
- Sprinkle with feta. Drizzle any juices from the baking sheet over top.
- Squeeze a lemon wedge over top, if desired.
If you've opted to get tofu, 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.) Using a fork, poke tofu all over. Season tofu in the same way the recipe instructs you to season the chicken breasts. When the pan is hot, add 1 tbsp oil, then tofu. (NOTE: Don't overcrowd the pan; cook tofu in 2 batches if needed, using 1 tbsp oil per batch.) Cook until golden-brown, 2-3 min per side.
Transfer tofu to the centre of the baking sheet. Continue to roast in the middle of the oven until veggies and tofu are tender and golden, 6-8 min.
Plate tofu in the same way the recipe instructs you to plate the chicken breasts.
