Name: Roasted Vegetable and Feta Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 12 oz Firm tofu; 1 cup Zucchini; 1 cup Red bell pepper; 1 tsp Olive oil; 0.5 cup Non-fat Greek yogurt; 1 oz Feta cheese; 1 tbsp Lemon juice; 0.5 tsp Garlic powder; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Nutrition

Per serving

540 calories

Protein: 50g; 34% of calories
Carbs: 34g; 23% of calories
Fat: 28g; 43% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (204°C) and line a large sheet pan with parchment paper.
Drain the firm tofu and pat it very dry with a clean kitchen towel, then cut it into 1-inch cubes.
Slice the zucchini into half-moons and chop the red bell pepper into 1-inch pieces.
Place the tofu cubes, zucchini, and bell peppers on the prepared sheet pan.
Drizzle with olive oil and sprinkle with garlic powder, sea salt, and black pepper, tossing to coat everything evenly.
Roast for 25 minutes, tossing the ingredients halfway through, until the tofu is golden and the vegetables are tender-crisp.
While the vegetables roast, whisk together the Greek yogurt, lemon juice, and dried oregano in a small bowl until smooth.
Transfer the roasted tofu and vegetables to a serving bowl, toss with the yogurt dressing, and top with the crumbled feta cheese.

Nutrition

Ingredients

Instructions

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