Greek Tofu Bowl

Name: Greek Tofu Bowl
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 1 Pack Cauldron Express Oregano & Thyme Grillable Tofu [https://www.cauldronfoods.co.uk/products/oregano-thyme-grillable-tofu]; A little olive oil for brushing; 6 baby courgettes, thinly sliced; ½ red pepper, sliced; ½ yellow pepper, sliced; 6 spears asparagus; 100g cucumber, grated; 1 tbsp. low fat natural yoghurt; 1 tbsp. mint, chopped; 2 baby cucumbers, sliced; 6 cherry tomatoes, halved; ½ small red onion, sliced; 4 black olives, sliced; 1 tbsp. feta cheese, crumbled; 2 tbsp. low fat Greek yoghurt; 1 tsp. zaatar; 1 tbsp. toasted pinenuts; 4 lemon wedges; Mint leaves

Greece is the word! This simple Greek Tofu Bowl brims with cous cous
salad and chargrilled veggies. The extra firm Cauldron Express Oregano & Thyme Grillable Tofu is pre-marinated with Mediterranean herbs for fork loads of flavour and extra firm for extra bite. It cooks straight from the pack so you can whip up this delish bowl in minutes.

Serves 2

25 mins

Easy

Vegetarian

306 cals (per serving)

Greek Tofu Bowl served on a plate with grilled tofu, Greek salad, chargrilled vegetables, and tzatziki on the side.

Made with our Express Oregano & Thyme Grillable Tofu

High in protein

Vegan

High in calcium

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Ingredients:

For the Greek Tofu & charred vegetables:

1 Pack Cauldron Express Oregano & Thyme Grillable Tofu
A little olive oil for brushing
6 baby courgettes, thinly sliced
½ red pepper, sliced
½ yellow pepper, sliced
6 spears asparagus

For the tzatziki:

100g cucumber, grated
1 tbsp. low fat natural yoghurt
1 tbsp. mint, chopped

For the micro Greek salad:

2 baby cucumbers, sliced
6 cherry tomatoes, halved
½ small red onion, sliced
4 black olives, sliced
1 tbsp. feta cheese, crumbled

For the zaatar yoghurt dressing:

2 tbsp. low fat Greek yoghurt
1 tsp. zaatar

To garnish (optional):

1 tbsp. toasted pinenuts
4 lemon wedges
Mint leaves

Our tip

Got leftovers? Add to a flat bread for a quick and easy lunchbox leftovers the next day.

Method:

For the Greek Tofu & charred vegetables:

1. Heat a non-stick griddle pan over a medium-high heat.
2. Brush the griddle with a little olive oil.
3. Slice the Cauldron Oregano & Thyme Grillable Tofu into 6 slices.
4. Cook the tofu, courgettes, peppers and asparagus on the griddle for approximately 3 minutes on each side. Set to one side and keep warm.

For the tzatziki:

5. Place all of the ingredients into a bowl, mix to combine. Set to one side.

For the micro Greek salad:

6. Place the cucumber, tomatoes, onion and olives into a small bowl. Toss lightly to combine. Crumble over the feta and set to one side.

For the zaatar yoghurt dressing:

7. Mix the yoghurt and zaatar in a small bowl. Spoon into 2 small dip bowls and set to one side.

To Serve:

8. Using 2 serving bowls, divide the grilled tofu, charred vegetables, tzatziki, Greek salad and dip bowls between the plates.
9. Garnish with toasted pine nuts, lemon wedges and mint leaves if desired (optional).

Our tip

Got leftovers? Add to a flat bread for a quick and easy lunchbox leftovers the next day.

Hungry for ideas?

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