Greek Tofu Bowl

Serves: 2

Prep: 7 mins

Cook: 5 mins

Ingredients

¹⁄₂ small onion 

¹⁄₂ red bell pepper

5 sundried tomatoes (rehydrate in boiling water)

6 kalamata olives

¹⁄₂ tbsp. olive or avocado oil

¹⁄₄ cup (12g) chopped parsley

1 x 14 oz. (400g) pack extra firm tofu, drained & pressed 

1 ¹⁄₂  tbsp. Greek seasoning

¹⁄₂ lemon (juiced)

2 cups (60g) mixed greens

pinch of salt & pepper to taste

Nutrition Key

Kcal	Fats(g)	Carbs(g)	Protein(g)
307	7	24	29

*nutrition per serving

Directions

1. Cut the avocado in half, remove the stone and scoop the flesh out into a small bowl. Add the salt, pepper, garlic, and lemon juice into the bowl with the avocado. Mash the ingredients together with a fork until well combined and set aside.

2. Place the bread into a toaster and toast until browned. While the toast is toasting, slice the tomato into large slices and cut each of the slices in half.

3. To assemble the toast, place the avocado mixture onto the toasted bread, and top with tomato and basil leaves. Cut one toast in half and serve 1½ slices per serving.