Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Tofu Tzatziki Bowls
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- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 450
- Total Fat
- 27 g
- Saturated Fat
- 6 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 10 g
- Sugar
- 15 g
- Protein
- 22 g
- Cholesterol
- 10 mg
- Sodium
- 1251 mg
The centerpiece of these colorful vegetarian bowls is spiced tofu that’s lightly coated with honey and pan-seared for a delicious, browned crust. It’s served atop easy-to-assemble favorites like creamy homemade tzatziki sauce, salty kalamata olives, sweet cherry tomatoes and crunchy romaine lettuce. We took the dish to the next level with a drizzle of creamy tahini dressing and serve it with warmed pita bread for a satisfying plant-based meal that’s filled with bright flavors and contrasting textures.
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 450
- Total Fat
- 27 g
- Saturated Fat
- 6 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 10 g
- Sugar
- 15 g
- Protein
- 22 g
- Cholesterol
- 10 mg
- Sodium
- 1251 mg
Ingredients
Tzatziki:
Tahini-Lemon Dressing:
Tofu:
Salad:
Directions
- For the tzatziki: Combine the yogurt, lemon juice, garlic cloves, cucumbers, 1 teaspoon salt and a few grinds of black pepper in a medium bowl and stir until smooth. Cover and refrigerate until ready to serve.
- For the tahini-lemon dressing: Whisk 1/4 cup water together with the tahini, olive oil, lemon juice, garlic, honey, 1 teaspoon salt and a few grinds of black pepper in a medium bowl until smooth. Cover and refrigerate until ready to serve.
- For the tofu: Brush the honey on the top and bottom of each slice of tofu. Combine the onion powder, smoked paprika, 1 teaspoon salt and a few grinds of black pepper in a small bowl and season both sides evenly with the mixture. Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until the bottom and edges are golden brown, 3 to 4 minutes. Flip the tofu and continue to cook until the bottom and edges are golden brown, 2 to 3 minutes. Transfer to a cutting board and cut the planks into 1-inch cubes.
- For the salad: Place the onion in a small bowl and cover with cold water. Leave to soak for 15 minutes. Drain and pat dry.
- Meanwhile, divide the tzatziki between 4 bowls, spreading it to cover. Evenly divide the romaine, cherry tomatoes, soaked onions, olives and tofu between the bowls. Drizzle each with the tahini-lemon dressing. Serve with warmed pita.
