Why You’ll Love This Recipe
This Greek Tofu Bowl is not only a breeze to make but also offers a balanced meal that’s rich in flavor and textures. The roasted vegetables, crispy tofu, and creamy tzatziki provide a satisfying combination that will leave you feeling full and nourished. The herbs and feta add brightness and depth, while the tzatziki brings a refreshing tang to each bite. It’s a versatile dish that works well for a quick dinner or as a meal prep option for the week. Whether you’re vegan, vegetarian, or simply looking to add more plant-based meals to your routine, this bowl is sure to please everyone at the table.
Ingredients
- 1 x 200g block of tofu
- 2 medium potatoes
- ½ red bell pepper
- ½ green bell pepper
- ½ courgette
- 2 tbsp olive oil
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp rosemary
- 1 tsp salt
- 1 tsp black pepper
- 1 head romaine lettuce
- 4 tbsp tzatziki
- 2 tbsp crumbled feta
- ¼ cup fresh basil, chopped
- ¼ cup parsley, chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 200°C (395°F) and line a baking tray with baking paper.
- Chop the potatoes and tofu into cubes, and slice the bell peppers and courgette into strips. Add all of these ingredients to your prepared baking tray.
- Drizzle the olive oil over the vegetables and tofu, then sprinkle with thyme, oregano, rosemary, salt, and black pepper. Toss everything together to ensure even coating.
- Roast the mixture in the oven for 30 minutes, stirring halfway through, until the tofu is crispy and the vegetables are tender.
- While the ingredients are roasting, prepare the tzatziki sauce (if you haven’t done so already) and chop the fresh parsley and basil.
- Once the vegetables and tofu are done, remove the tray from the oven and stir through the chopped herbs and a drizzle of olive oil.
- Plate the roasted potatoes, tofu, and vegetables, then top with a spoonful of tzatziki and crumbled feta.
- Garnish with more fresh herbs, and serve immediately.
Servings and Timing
- Servings: 2
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 30 minutes
Variations
- Swap out the tofu: You can substitute the tofu with tempeh for a slightly firmer texture, or even grilled chicken if you prefer.
- Add more vegetables: Feel free to add other Mediterranean-inspired vegetables like eggplant, cherry tomatoes, or red onion.
- Vegan option: To keep the dish vegan, simply omit the feta or use a plant-based feta alternative.
- Grain base: For added texture and heartiness, serve the Greek tofu bowl over quinoa, couscous, or brown rice.
Storage/Reheating
- Storage: If you’re meal prepping, store the roasted vegetables and tofu separately from the tzatziki and feta. This will help keep everything fresh and avoid sogginess.
- Reheating: Reheat the roasted vegetables and tofu in the oven at 180°C (350°F) for about 10 minutes until warmed through. Add the tzatziki and feta just before serving.
FAQs
1. Can I use frozen vegetables for this recipe?
While fresh vegetables give the best texture, you can use frozen vegetables in a pinch. Just be sure to thaw and drain them to remove excess moisture before roasting.
2. How do I make the tofu crispy?
To get crispy tofu, make sure you press it before using it in the recipe to remove any excess moisture. This will help the tofu crisp up when roasted.
3. Can I prepare this meal in advance?
Yes, this dish is great for meal prep. Roast the vegetables and tofu ahead of time and store them in an airtight container in the fridge for up to 3 days. Reheat and add the tzatziki and feta before serving.
4. Can I use store-bought tzatziki?
Absolutely! While homemade tzatziki adds a fresh touch, store-bought versions work well for a quicker meal.
5. What can I use instead of feta cheese?
If you’re not a fan of feta, try using goat cheese, ricotta, or a vegan feta alternative.
6. How do I press tofu?
To press tofu, place the block between two clean towels or paper towels. Then, place a heavy object on top, like a cast-iron skillet, and let it sit for 15-20 minutes to remove excess water.
7. Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free, as long as the tzatziki and any other ingredients you use are also gluten-free.
8. How spicy is this recipe?
This Greek tofu bowl is not spicy. If you’d like a bit of heat, try adding some red pepper flakes to the vegetables before roasting.
9. Can I make this dish vegan?
Yes, this dish is already plant-based. Just ensure you use a dairy-free tzatziki and skip the feta or choose a vegan feta alternative.
10. How do I know when the tofu is done?
The tofu is done when it is golden brown and crispy on the edges. If you like it extra crispy, leave it in the oven for a few more minutes.
Conclusion
This Greek Tofu Bowl is a delicious, vibrant, and easy-to-make meal that’s perfect for anyone looking to eat healthy without compromising on flavor. The combination of roasted vegetables, crispy tofu, creamy tzatziki, and crumbled feta creates a well-balanced, satisfying dish that can easily be adapted for different dietary preferences. Whether you’re making it for a weeknight dinner or prepping meals for the week, this bowl will quickly become a favorite in your recipe rotation.
Greek Tofu Bowl
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan
Description
This Greek Tofu Bowl is a flavorful and nutritious sheet pan meal, featuring roasted vegetables, crispy tofu, and a creamy tzatziki drizzle. With fresh herbs and crumbled feta, it offers a satisfying balance of savory, tangy, and refreshing flavors. It’s perfect for quick dinners or meal prepping.
Ingredients
1 x 200g block of tofu
2 medium potatoes
½ red bell pepper
½ green bell pepper
½ courgette
2 tbsp olive oil
1 tsp thyme
1 tsp oregano
1 tsp rosemary
1 tsp salt
1 tsp black pepper
1 head romaine lettuce
4 tbsp tzatziki
2 tbsp crumbled feta
¼ cup fresh basil, chopped
¼ cup parsley, chopped
Instructions
- Preheat your oven to 200°C (395°F) and line a baking tray with baking paper.
- Chop the potatoes and tofu into cubes, and slice the bell peppers and courgette into strips. Add all of these ingredients to your prepared baking tray.
- Drizzle the olive oil over the vegetables and tofu, then sprinkle with thyme, oregano, rosemary, salt, and black pepper. Toss everything together to ensure even coating.
- Roast the mixture in the oven for 30 minutes, stirring halfway through, until the tofu is crispy and the vegetables are tender.
- While the ingredients are roasting, prepare the tzatziki sauce (if you haven’t done so already) and chop the fresh parsley and basil.
- Once the vegetables and tofu are done, remove the tray from the oven and stir through the chopped herbs and a drizzle of olive oil.
- Plate the roasted potatoes, tofu, and vegetables, then top with a spoonful of tzatziki and crumbled feta.
- Garnish with more fresh herbs, and serve immediately.
Notes
Swap out the tofu: Use tempeh for a firmer texture or grilled chicken if preferred.
Add more vegetables: Consider adding eggplant, cherry tomatoes, or red onion.
Vegan option: Omit the feta or use a plant-based feta alternative for a vegan-friendly dish.
Grain base: Serve the Greek tofu bowl over quinoa, couscous, or brown rice for added texture.
For meal prepping: Store roasted vegetables and tofu separately from tzatziki and feta to prevent sogginess.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 0mg
