Greek Bowl with Crispy Lemon Dill Tofu

Yields: 5

Ingredients:

32oz. extra firm tofu

3/4 cup non-dairy yogurt

1/2 lemon juiced

1 ½ cup breadcrumbs

1 large cucumber

4 pickle spears

1 cup greek roasted chickpeas (in recipes)

1/2 cup pickled onion

1 cup non-dairy tzatziki

1 tbsp dried dill

1 tsp garlic powder

1/4 tsp black pepper

1/2 tsp onion powder

dill

Directions

Preheat oven to 425 degrees.

Mix yogurt and lemon in a medium bowl. In a separate small bowl, combine breadcrumbs, dried dill, garlic powder, onion powder, and black pepper.

Cube tofu and pour into the medium bowl. Shake with lid or mix evenly until tofu is coated generously with yogurt. Add breadcrumb mixture to tofu. Shake or mix until the tofu is completely covered.

Place tofu on a oven tray with parchment paper. Cook for 30 minutes flipping tofu over halfway through.

While the tofu is cooking, prepare and air fry greek chickpeas, chop cucumbers, and chop pickles.

Once the tofu is done, add to a bowl with cucumbers, pickles, chickpeas, pickled onion, and tzatziki. Garnish with dill and enjoy!