Tofu Tzatziki Bowls
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 450
- Total Fat
- 27
- Saturated Fat
- 6
- Carbohydrates
- 41
- Dietary Fiber
- 10
- Sugar
- 15
- Protein
- 22
- Cholesterol
- 10
- Sodium
- 1251
- Total: 45 min
- Active: 45 min
Ingredients
Tzatziki:
1 cup plain full-fat Greek yogurt
Juice of 1 lemon
3 cloves garlic, grated
2 mini cucumbers, grated
Kosher salt and freshly ground black pepper
Tahini-Lemon Dressing:
3 tablespoons tahini
1 tablespoon olive oil
Juice of 1 lemon
1 garlic clove, grated
1 teaspoon honey
Kosher salt and freshly ground black pepper
Tofu:
1 tablespoon honey
One 14-ounce package extra-firm tofu, patted dry and split in half horizontally
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
Salad:
1/4 red onion, thinly sliced
2 romaine hearts, roughly chopped
1 pint cherry tomatoes, halved
1/3 cup pitted kalamata olives, halved
Warmed pita bread, for serving
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.