Light Greek-style Crispy Tofu with Gluten-free Pasta, Peppers & Spinach
Light Greek-style Crispy Tofu with Gluten-free Pasta, Peppers & Spinach brings Greek flavour to a plate that delivers 38g of protein for 578 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 180g tofu
- 130g gluten-free pasta
- 80g red pepper
- 80g spinach
- 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 peppers and spinach, then measure out the sauce ingredients.
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2
Cook the gluten-free pasta for 8-10 minutes, stirring often, and rinse briefly to stop it sticking.
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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 peppers and spinach for 3-5 minutes until just tender with a little bite.
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6
Build the plate: gluten-free pasta 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.