Greek Tofu Bowl
503kcal
Ingredients
- 1 x 200g block of tofu
- 2 medium potatoes
- ½ red bell pepper
- ½ green bell pepper
- ½ courgette
- 2 tablespoon olive oil
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 head romaine lettuce
- 4 tablespoon tzatziki
- 2 tablespoon crumbled feta
- ¼ cup fresh basil chopped
- ¼ cup parsley chopped
Equipment
Method
- Preheat your oven to 200C | 395 F and line a baking tray with baking paper.
- Chop your potatoes and tofu into cubes, and slice your vegetables into strips. Add all of these components to your baking tray, then sprinkle over the seasonings and the olive oil.
- Mix, then roast the ingredients for 30 minutes.
- Meanwhile, mix up your tzatziki sauce if you haven’t already, and chop the parsley and basil.
- Remove the baking tray from the oven once your ingredients are cooked, and stir through the fresh herbs and a drizzle more olive oil.
- Plate up your potatoes, tofu, and roasted vegetables, then spoon over the tzatziki followed by the crumbled feta.
- Serve and enjoy!
Nutrition
Serving1gCalories503kcalCarbohydrates57gProtein22gFat25gSaturated Fat5gPolyunsaturated Fat18gCholesterol11mgSodium1358mgFiber14gSugar11g
Notes
If you’re meal-prepping this recipe for the week, I would recommend storing the roasted tofu/potatoes/vegetables separately to the tzatziki so you can reheat them before adding the sauce and feta.