Greek tofu bowl with chickpeas, cucumber and soy tzatziki

Ingredients (Serves: 2)

• Firm tofu340 g
• Chickpeas (can, drained)110 g
• Cucumber300 g
• Tomato200 g
• Red onion60 g
• Pitted black olives40 g
• Soy yogurt200 g
• Garlic4 g
• Lemon40 g
• Olive oil14 g
• Dried oregano4 g
• Fresh dill6 g
• Pita bread80 g

Method

1. 1

   Grate half of the cucumber and squeeze out the water. Mix it with the soy yogurt, the grated garlic, half of the lemon juice, the chopped dill and a pinch of salt for the tzatziki.

2. 2

   Cut the tofu into 2 cm cubes, toss with the oregano and a pinch of salt, and fry in 4 g of the olive oil over medium-high heat for 6 minutes until golden.

3. 3

   Dice the rest of the cucumber and the tomato, slice the red onion thinly, and mix with the drained chickpeas, the olives, the remaining olive oil and lemon juice.

4. 4

   Serve the salad and the warm tofu in a bowl with a big spoonful of tzatziki and the pita, warmed in the pan, on the side.

Nutrition per serving

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