The centerpiece of these colorful vegetarian bowls is spiced tofu that’s lightly coated with honey and pan-seared for a delicious, browned crust. It’s served atop easy-to-assemble favorites like creamy homemade tzatziki sauce, salty kalamata olives, sweet cherry tomatoes and crunchy romaine lettuce. We took the dish to the next level with a drizzle of creamy tahini dressing and serve it with warmed pita bread for a satisfying plant-based meal that’s filled with bright flavors and contrasting textures.
| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 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
- 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
- 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
- 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
Instructions
- 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 Facts
| Serving Size | 1 of 4 servings |
| Calories | 450 |
| Total Fat | 27 g |
| Saturated Fat | 6 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 10 g |
| Sugar | 15 g |
| Protein | 22 g |
| Cholesterol | 10 mg |
| Sodium | 1251 mg |
| Serving Size | 1 of 4 servings |
| Calories | 450 |
| Total Fat | 27 g |
| Saturated Fat | 6 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 10 g |
| Sugar | 15 g |
| Protein | 22 g |
| Cholesterol | 10 mg |
| Sodium | 1251 mg |