Mediterranean Tofu& Chickpea Bowl

Prepare the tzatziki

1. 1

   grate the cucumber, place it on a clean towel and squeeze out excess water.

2. 2

   In a bowl combine the grated cucumber, Greek yogurt, lemon juice, ½ tbsp olive oil, grated garlic, a pinch of salt, chopped dill, and chopped mint; mix well and chill until needed.

3. 3

   Preheat the oven to 400°F (400°F). Toss the cubed potatoes with a drizzle of olive oil, salt, and pepper, then roast until golden and crispy, about 20‑25 minutes.

4. 4

   On a separate baking sheet, toss the tofu cubes with olive oil, salt, and pepper and roast until browned and crisp, about 15‑20 minutes.

5. 5

   Prepare the chickpea salad: combine diced cucumber, diced tomatoes, drained chickpeas, thinly sliced red onion, a drizzle of olive oil, and season with salt and black pepper to taste; mix gently.

Assemble the bowl

6. 6

   place the roasted potatoes and tofu at the base, top with the chickpea salad, and add a generous dollop of chilled tzatziki.

7. 7

   Garnish with fresh dill and serve immediately.