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
½ 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
2 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F.Wash and dry all produce. 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.
