This high-protein tofu bowl is fresh, zesty, and ridiculously satisfying. Crisp, spiced tofu meets cool Greek yoghurt, herby quinoa, and tangy feta. Perfect for a quick lunch or light dinner.
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Serves
1
Extra Firm Smoked Tofu
Olive Oil
Smoked Paprika
Dried Oregano
Garlic Powder
Ground Cumin
Cucumber
Cucumber
Cherry Tomatoes
Red Onion
Cooked Quinoa
0% Fat Greek Yoghurt
Reduced-Fat Feta
Fresh Mint
Salt
Black Pepper
Serves
1
Extra Firm Smoked Tofu
Olive Oil
Smoked Paprika
Dried Oregano
Garlic Powder
Ground Cumin
Cucumber
Cucumber
Cherry Tomatoes
Red Onion
Cooked Quinoa
0% Fat Greek Yoghurt
Reduced-Fat Feta
Fresh Mint
Salt
Black Pepper
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Step 1.
Use a vegetable peeler to shave the tofu into ribbons. In a bowl, mix together the olive oil, smoked paprika, oregano, garlic powder, cumin, and a good pinch of salt and pepper. Add the tofu and toss to coat. Leave to marinate for at least 15 mins.
Step 2.
Air-fry the tofu at 190°C for 10 mins, or bake at 200°C for 10-15 mins, until golden and slightly crisp.
Step 3.
Meanwhile, dice the cucumber, halve the cherry tomatoes, and finely slice the red onion. Cut the lemon into wedges. Add the veg to a bowl and squeeze over ½ the lemon, saving the rest for serving. Cook the quinoa according to the packet instructions, then fluff it up with a fork and season lightly with salt and pepper.
Step 4.
Swoosh the Greek yoghurt into a serving bowl. Pile on the quinoa, crispy tofu, cucumber, tomatoes, and red onion. Crumble over the feta and scatter with mint leaves. Serve with lemon wedges on the side for squeezing.
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Notes (1)
S
Scarlet C.
3 days ago
Lemons aren’t on the ingredient list … but are in the recipe???
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