Tofu Tzatziki Bowls

• servings: 4 servings
• total time: 45 minutes

Ingredients

Tzatkiki:

1 cup plain full-fat Greek yogurt

Juice of 1 lemon

3 cloves garlic, grated

2 mini cucumbers, grated

Kosher salt and freshly ground black pepper

Tahini Lemon Dressing

3 tablespoons tahini

1 tablespoon olive oil

Juice of 1 lemon

1 garlic clove, grated

1 teaspoon honey

Kosher salt and freshly ground black pepper

Tofu:

1 tablespoon honey

One 14-ounce package extra-firm tofu, patted dry and split in half horizontally

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

Salad:

1/4 red onion, thinly sliced

2 romaine hearts, roughly chopped

1 pint cherry tomatoes, halved

1/3 cup pitted kalamata olives, halved

Warmed pita bread, for serving

Directions

For the tzatziki: Combine the yogurt, lemon juice, garlic cloves, cucumbers, 1 teaspoon salt and a few grinds of black pepper in a medium bowl and stir until smooth. Cover and refrigerate until ready to serve.

For the tahini-lemon dressing: Whisk 1/4 cup water together with the tahini, olive oil, lemon juice, garlic, honey, 1 teaspoon salt and a few grinds of black pepper in a medium bowl until smooth. Cover and refrigerate until ready to serve.

For the tofu: Brush the honey on the top and bottom of each slice of tofu. Combine the onion powder, smoked paprika, 1 teaspoon salt and a few grinds of black pepper in a small bowl and season both sides evenly with the mixture. Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until the bottom and edges are golden brown, 3 to 4 minutes. Flip the tofu and continue to cook until the bottom and edges are golden brown, 2 to 3 minutes. Transfer to a cutting board and cut the planks into 1-inch cubes.

For the salad: Place the onion in a small bowl and cover with cold water. Leave to soak for 15 minutes. Drain and pat dry.

Meanwhile, divide the tzatziki between 4 bowls, spreading it to cover. Evenly divide the romaine, cherry tomatoes, soaked onions, olives and tofu between the bowls. Drizzle each with the tahini-lemon dressing. Serve with warmed pita.

Nutrition

• Calories: 450
• Total Fat: 27g
• Saturated Fat: 6g
• Cholesterol: 10mg
• Sodium: 1251mg
• Total Carbohydrate: 41g
• Dietary Fiber: 10g
• Total Sugars: 15g
• Protein: 22g