In an attempt to launch myndyourself.com by Jan 1, 2025, this recipe blog will be very basic and I will add more details later in 2025.
Mediterranean Bowl
Super easy to make dinner for a busy night! Tofu and rice meet greek salad!
Equipment
- 1 Air Fryer or baking sheet
- 1 Rice Cooker or pot for making rice
- 1 Salad Dressing Shaker Bottle or Cruet
- 1 Container with lid for coating tofu
Ingredients
- 1 Cup Long Grain Rice brown rice recommended
Dressing
- 6 Tbsp Olive Oil
- 3 Tbsp. Lemon Juice
- 2 Cloves Crushed Garlic or 1 tsp chopped garlic
- 1 Tsp Dried Oregano
Tofu
- 1 Package Extra Firm Tofu 350 g
- 3 Tbsp Cornstarch
- 1 Tbsp Greek Seasoning Mix
Chickpeas
- 1 Can Chickpeas 540 mL
- ½ Tbsp Greek Seasoning Mix
Bowl Toppings
- ½-1 English Cucumber
- 2 Medium Bell Peppers (Red, Yellow or Orange)
- 1 Large Tomato or two Roma tomatoes
- Hummus
- 1 Cup Shredded Romaine optional
- Olives optional
- Crumbled Feta Cheese optional
Instructions
- Cook rice as per package directions.
- Press tofu between paper towel to remove moisture. Cut tofu into ½ cubes, and put in container with lid. Add 2 Tbsp Olive Oil to container and shake with lid on. Add 3 Tbsp. cornstarch and 1½ Tbsp. of Greek seasoning to container and shake again with lid on.
- If using an air flyer to bake tofu, spray basket with avocado oil and spread tofu evenly in one layer. Set to 400℉ and cook for 10-15 min, stirring or shaking halfway through.Otherwise, preheat oven to 400℉ . Line a small baking sheet with parchment paper and spread tofu evenly on baking sheet. Bake for 25-30 min stirring/flipping halfway through.
- Drain chickpeas in colander and rinse well. If using an air flyer to bake chickpeas, spray basket with avocado oil and spread chickpeas evenly in one layer. Sprinkle with 1 Tbsp. of Greek seasoning, stir and then spray with avocado oil. Set to 400℉ and cook for 10-15 min, stirring or shaking halfway through.Otherwise, preheat oven to 400℉ . Line a small baking sheet with parchment paper. Toss chickpeas with 1 Tbsp oil and 1 Tbsp Greek seasoning and then spread chickpeas evenly on baking sheet. Bake for 25-30 min flipping/stirring halfway through.
- While tofu and chickpeas are baking, chop tomato, bell peppers, cucumber into ½ pieces. Roughly chop or shred romaine.
- To make the dressing, mix olive oil, lemon juice, garlic and oregano in a bowl or salad dressing shaker bottle or cruet.
- When rice, tofu and chickpeas are finished cooking, combine the ingredients of your bowl and top with dressing. Add olives, hummus and feta if desired.