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Cooking instructions

Souvlaki Style Tofu Bowl With Creamy Garlic Tzatziki, Ezme Chilli Sauce, Sumac Cabbage Onion Pickle & Fresh Salad Over Wholegrain Rice

Souvlaki Style Tofu Bowl With Creamy Garlic Tzatziki, Ezme Chilli Sauce, Sumac Cabbage Onion Pickle & Fresh Salad Over Wholegrain Rice

If you're craving fresh Mediterranean flavours and the health benefits that come with them, this is for you. Smoked tofu is marinaded in herbs and spices and roasted until juicy and meaty. Served over gut-friendly wholegrain brown rice with minty garlic tzatziki, ezme-inspired roasted red pepper chilli sauce, fresh salad and our signature sumac cabbage onion pickles.

Prep time

5

Total time

15

Cooking Mode:

Cooking instructions

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Preheat your oven to 200°C / 180°C fan, then boil your kettle and take out a roasting tray, a sauce pan, one large mixing bowl and one small mixing bowl. Line your roasting tray with a piece of greaseproof paper if you like.

STEP 2

Place your saucepan over medium-high heat and fill it with boiling water from the kettle. Add the short grain brown rice, bring it back to a boil, then reduce the heat to medium. Simmer for 15–18 minutes, until the rice is tender but still al dente.

Once ready, remove from the heat and drain any excess water, then return the rice to the saucepan. Cover with a lid to steam and keep warm. You may want to season the rice with a pinch of salt and pepper and a drizzle of olive oil.

STEP 3

In your large mixing bowl, add the souvlaki tofu spice mix and a glug of olive oil, then mix well to make a marinade base. Tear the smoked tofu into bite-sized pieces with your hands, add them to the bowl and mix well until all the pieces are coated. Season with salt and pepper to taste.

Spread the tofu on your roasting tray in a single layer and roast in the oven for 15 minutes, or until golden and crispy around the edges, turning halfway through.

STEP 4

Meanwhile, finely dice ⅓ of the baby cucumber and add it to your small mixing bowl along with the tzatziki base. Mix well, season with salt and pepper, and set aside.

Cut the remaining baby cucumber and cherry tomatoes into bite-sized pieces to serve on the side.

Finely chop the parsley leaves for garnish.

STEP 5

To serve, divide the brown rice between serving bowls and top with the roasted tofu, baby cucumber, cherry tomatoes and red cabbage & onion pickle. Drizzle over the ezme chilli sauce, add a dollop of creamy garlic tzatziki, and finish with a sprinkle of chopped parsley. Enjoy!