Weeknight · 15–30 min

Greek Lemon Tofu Bowls

Name: Greek Lemon Tofu Bowls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 block (14 oz) Extra-firm tofu; 1 ½ tbsp olive oil; 2 tbsp lemon juice; 1 tsp dried oregano and garlic powder; 3 ½ cups cooked quinoa; 1 can chickpeas, drained and rinsed; 1 cucumber, diced; 1 ¼ cups tomatoes, halved (cherry or grape); ¼ onion, thinly sliced (red is best); ¼ cup kalamata olives; ½ cup hummus

Tofu marinated in lemon and oregano until it tastes like feta's cooler cousin, piled over quinoa with crunchy cucumber, tomatoes, olives and a big swoosh of hummus. Sunshine in a bowl, any time of year.

Hands-on: 20 min
Hands-off: 15 min
Total: 35 min
Dishes: 2

26gprotein516cal58gcarbs21gfatper serving · $2.87

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Skill Meal-prep friendlyoven · air-fryer

Method

1
Heat the oven to 425°F. Cut the tofu into cubes and toss with the oil, lemon, oregano, garlic powder and a big pinch of salt.
2
Roast the tofu on a lined sheet pan, flipping once, until golden at the edges.
3
Meanwhile, toss the chickpeas, cucumber, tomatoes, onion and olives with a squeeze of lemon.
4
Build bowls with quinoa, the salad, the tofu and a big spoonful of hummus.

Storage

Keeps 4 days in separate containers. Add the hummus when serving.

Good to know

Soy-free? Swap in seitan or double the chickpeas and roast them with the marinade.

Nutrition

per serving

Calories: 516
Protein: 26g
Carbs: 58g
Fat: 21g
Fiber: 13g
Sodium: 430mg

Contains soyContains sesameGluten-freePeanut-free

Calculated from ingredient reference data. Brand labels vary.

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Greek Lemon Tofu Bowls

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