Greek Tofu Bowls

These Greek Tofu Bowls feature crispy baked tofu served over fresh vegetables with a light lemon oregano dressing. This balanced meal provides plant-based protein, fiber, and plenty of flavor while demonstrating a simple technique for preparing tofu at home.

Course Main Course, Salad

Cuisine Mediterranean

Keyword vegetarian

Prep Time 45

Cook Time 20

Servings

Calories 310kcal

Ingredients

1 14-ounce package extra-firm tofu, drained
1 tablespoon olive oil
1 tablespoon cornstarch
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon dried oregano
Salt and black pepper to taste

Instructions

Using a tofu press; remove the excess fluid from the tofu. If you don't have a tofu press; slice tofu into 2–3 slabs and place between paper towels or clean kitchen towels. Place a cutting board and heavy objects on top and allow tofu to press for 15–30 minutes to remove excess moisture.
Preheat oven to 400°F and line a baking sheet with parchment paper.
Cut the tofu into cubes and transfer to a large bowl.
Drizzle with olive oil and toss gently. Sprinkle with cornstarch, garlic powder, smoked paprika, oregano, salt, and pepper. Toss until evenly coated.
Spread tofu evenly on the prepared baking sheet. Bake for 15 minutes, flip, and bake an additional 15 minutes until golden and crisp.
Prepare the dressing.
In a small bowl or measuring cup, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
Assemble the bowls.
Divide cucumbers, tomatoes, peppers, and red onion between bowls. Top with crispy tofu and feta if desired. Drizzle with dressing before serving.

Notes

Pressing tofu helps improve texture and allows it to crisp more effectively.

Cornstarch creates a crisp exterior without frying.

Tofu can be prepared ahead and reheated in the oven or air fryer.

Nutrition