Greek Tofu Bowls
Experience the delightful flavors of these Greek Tofu Bowls, showcasing crispy, breaded tofu cutlets served atop a vibrant mix of fresh, crunchy vegetables, all drizzled with a refreshing dressing.
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Ingredients
- Olive oil spray
- 1 teaspoon lemon zest
- Kosher salt
- Freshly ground black pepper
- ½ cup plain panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried oregano
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt
- Freshly ground black pepper
- 2 Persian cucumbers
- 1 small red bell pepper
- 1 cup grape tomatoes
- ¼ cup sliced red onion
- 1 ounce crumbled feta cheese
- 2 garlic cloves
- 1 14-ounce package extra firm tofu
- ½ cup nonfat plain Greek yogurt
Instructions
- 1
Begin by preheating your oven to 400 degrees Fahrenheit. Lightly coat a baking sheet with oil and set it aside for later use.
- 2
Arrange the tofu on a plate lined with a paper towel or tea towel. Cover it with another towel and place a heavy skillet on top to help extract excess moisture from the tofu.
- 3
In the meantime, prepare the dressing. In a small measuring cup, mix together all the dressing components. Whisk thoroughly to blend and set aside for now.
- 4
In a medium mixing bowl, combine the yogurt with minced garlic, lemon zest, ¼ teaspoon of salt, and pepper according to your taste preferences.
- 5
On a plate, spread out the breadcrumbs, then incorporate the garlic powder, onion powder, oregano, ½ teaspoon of salt, and additional pepper to taste. Stir well to combine.
- 6
Cut the tofu into 8 equal slices, each approximately ½ inch thick. Season one side of the slices with a sprinkle of salt and pepper, then flip and season the other side in the same manner.
- 7
Taking one slice of tofu at a time, dip it into the yogurt mixture, using your hands or the back of a spoon to ensure a light coating. Place the coated slice onto a clean plate. Repeat this process for the remaining slices.
- 8
Once all tofu slices are coated in yogurt, it's time to move on to the breading step.
- 9
Dip each yogurt-coated slice into the breadcrumb mixture, gently pressing to ensure the breadcrumbs stick to all surfaces. Arrange the breaded slices on the prepared baking sheet and give the tops a light spray of olive oil.
- 10
Transfer the baking sheet to the oven and bake for 20 minutes. After that time, carefully flip each piece and return the pan to the oven for an additional 20 minutes of baking.
- 11
While the tofu bakes, chop the cucumber and bell pepper into 1-inch cubes and slice the tomatoes in half.
- 12
Once the tofu is done, let it cool for 5 minutes as you prepare the bowls. In two shallow bowls, divide the cucumber, bell pepper, onions, and tomatoes equally, then place 4 slices of tofu on top of each. Whisk the dressing again to ensure it’s well mixed, then drizzle it over the bowls and finish with crumbled feta cheese.