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(s)
Tofu
(Contains Soy)
¾ cup
Parboiled Rice
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
¼ cup
Greek Pesto
(May contain Soy, Sulphites, Milk)
3 tbsp
Yogurt Sauce
(Contains Milk)
1 tbsp
Chicken Stock Powder
(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 tbsp
Mediterranean Spice Blend
(May contain Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame)
1 unit(s)
Lemon
Not included in your delivery
0.13 tsp
Salt*
½ tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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.
If you've opted to get tofu, roast veggies in the middle of the oven until tender, 12-14 min.
Pat tofu dry with paper towels. Cut in half, parallel to the cutting board. (NOTE: You will have 2 square tofu "steaks" per block.) Season with salt, pepper and Mediterranean Spice Blend.
When hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry until golden, 2-3 min per side. Transfer to a plate. Spread remaining pesto over top. Cover to keep warm. No need to bake the tofu after pan-frying. Plate in the same way the recipe instructs you to plate the pork chops.
Sécher le tofu avec un essuie-tout. Couper en deux, parallèle à la planche à
découper. (REMARQUE : Vous obtiendrez 2 steaks de tofu carrés par bloc.) Saler et poivrer, puis assaisonner du mélange d’épices méditerranéen.
Ajouter à la poêle chaude 1 c. à soupe (2 c. à soupe) d’huile, puis le tofu. Poêler de 2 à 3 min par côté, jusqu’à ce qu’il soit doré. Transférer dans une assiette. Étendre le reste du pesto sur le tofu. Couvrir pour garder chaud. Il n’est pas nécessaire de cuire le tofu au four. Servir de la même façon que la recette vous indique de servir les côtelettes de porc.
Si vous avez choisi le tofu, rôtir les légumes au centre du four de 12 à 14 min, jusqu’à ce qu’ils soient tendres.
