Smart Tofu Souvlaki-Style Salad
with Creamy Lemon Dressing
We've taken a Greek staple and given it a 'smart' twist! With a delightful herby marinade, crunchy salad, orzo and a creamy lemon dressing, this dish will prove to be the smart option in more ways than one!
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate 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)
85 g
Orzo
(Contains Wheat)
1 unit
Sweet Bell Pepper
1 unit
Tomato
56 g
Baby Spinach
2 unit
Garlic, cloves
1 unit
Lemon
¼ cup
Feta Cheese, crumbled
(Contains Milk)
3 tbsp
Sour Cream
(Contains Milk)
30 g
Mixed Olives
(Contains Sulphites)
1 tsp
Dill-Garlic Spice Blend
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Add 6 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Add half the orzo (use all for 4 ppl) to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Drain and rinse with cold water, until cool to the touch. Return orzo to the same pot, off heat.Stir in 1 tsp (2 tsp) oil.
Meanwhile, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then mince or grate garlic.Core, then cut peppers into 1/4-inch pieces.Cut tomato into 1/4-inch pieces. Drain, then cut or tear olives in half.
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.) Add tofu, Dill-Garlic Spice Blend, half the garlic and 2 tsp (4 tsp) oil to a medium bowl. Season with salt and pepper, then toss to coat.Arrange tofu on a parchment-lined baking sheet.Roast in the bottom of the oven until golden-brown, 14-16 min.
Meanwhile, add lemon zest, sour cream, remaining garlic and 1 tbsp (2 tbsp) water to a small bowl. Season with salt and pepper, then stir to combine.
Combine lemon juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl. Add orzo, spinach, tomatoes, peppers, feta and olives. Season with salt and pepper, then toss to combine.
Thinly slice tofu. Divide salad between plates. Arrange tofu over top. Dollop with creamy lemon dressing.Squeeze a lemon wedge over top, if desired.
