Light Greek-style Crispy Tofu, Sweet Potato & Kale Plate
Big flavour, sensible numbers. This Greek plate pairs crispy tofu with sweet potato for 38g protein and roughly 530 kcal.
Ingredients
- 180g tofu
- 160g sweet potato
- 80g aubergine
- 80g kale
- 50g tzatziki
- 10g lemon juice
- 30g red onion
- 1 tsp dried oregano & smoked paprika
- 40g cucumber
Method
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1
Prep everything first: wash and trim the aubergine and kale, then measure out the sauce ingredients.
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2
Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.
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3
Press the tofu for 10 minutes, cut into cubes and air-fry or pan-fry until golden and crisp on all sides (about 12 minutes).
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4
Rub the protein with oregano, paprika and lemon. Spoon over cool tzatziki and scatter with the sliced red onion when serving.
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5
Meanwhile, steam or stir-fry the aubergine and kale for 3-5 minutes until just tender with a little bite.
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6
Build the plate: sweet potato first, then the veg and crispy tofu, spooning over any remaining sauce. Finish with the cucumber.
Tap ingredients and steps to tick them off as you cook.