Greek Tofu & Veggies
This Greek Tofu & Veggies recipe is full-proof. Marinated tofu is baked until crispy and served with a non-dairy lemon yogurt sauce!
Equipment
Ingredients
FOR THE TOFU AND VEGGIES
- 1/4 cup olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 lemon zested, reserve the juice for the sauce
- 1 block extra firm tofu drained, pressed and cubed
- 1 small red onion cubed
- 1 red bell pepper cubed
FOR THE LEMON YOGURT SAUCE
- 1/4 cup non-dairy yogurt plain
- 2 tablespoons vegan mayo
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon dried oregano
- 1-2 cloves garlic minced
- lemon juice to taste
FOR SERVING
- 2 cups cooked rice
- shredded romaine
- vegan feta
- lemon wedges
- pita bread
Instructions
- Combine all of the marinade ingredients (olive oil through lemon zest) to a large bowl and whisk to combine. Add the tofu, onion & bell pepper and toss to coat. Set aside to marinate for 30 minutes.
- Meanwhile, make the lemon yogurt sauce. Combine all of the ingredients in a bowl and stir to combine. Taste and adjust seasonings as needed.
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Add the tofu & veggies and spread in an even layer. Place in the oven and bake for 25 minutes, flipping after 15 minutes.
- Serve the tofu & veggies over rice with shredded romaine, vegan feta, pita and the lemon yogurt sauce.
Video
Notes
The nutrition info only includes the tofu/veggies, yogurt sauce & rice.
Nutrition
Calories: 364kcal | Carbohydrates: 33g | Protein: 11g | Fat: 21g