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Dinner recipe · from the recipe book

Oregano Tofu Greens Bowls with Herb Yogurt Sauce

Crisp-edged oregano-lemon tofu and blistered asparagus over cool romaine and spinach, finished with a bright dill-mint yogurt sauce and salty feta.

Oregano Tofu Greens Bowls with Herb Yogurt Sauce

Ingredients

  • 1¾ lb800 gFirm tofupressed and cut into 3/4-inch cubes
  • 3 tbsp40 gOlive oil
  • 1 tbsp3 gDried oregano
  • 4 cloves12 gGarlicminced
  • ¼ cup60 gLemon juice
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 14 oz400 gAsparagustrimmed and cut into 2-inch pieces
  • 1 medium110 gRed onioncut into thin wedges
  • 5⅓ cups chopped250 gRomaine lettucechopped
  • 4 cups loosely packed120 gBaby spinach
  • 2⅓ cups sliced250 gCucumberdiced
  • 1⅓ cups200 gCherry tomatoeshalved
  • 2 containers (6 oz)340 gPlain Greek yogurt, nonfat
  • 1 cup sprigs10 gFresh dillchopped
  • 2 tbsp chopped10 gFresh mintchopped
  • ¼ cup chopped15 gFresh parsleychopped
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • ⅓ cup40 gPumpkin seeds (pepitas)

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. In a large bowl, whisk half the olive oil, the oregano, half the garlic, half the lemon juice, half the salt and half the black pepper. Add the tofu and toss gently to coat.
  3. Spread the tofu on one half of the sheet pan. On the other half, toss the asparagus and red onion with the remaining olive oil.
  4. Roast for 25 to 30 minutes, flipping the tofu and stirring the vegetables halfway, until the tofu is golden at the edges and the asparagus is tender and lightly charred.
  5. While it roasts, make the herb sauce: stir the Greek yogurt with the dill, mint, parsley, the remaining garlic, the remaining lemon juice, the remaining salt and the remaining black pepper. Thin with a spoonful of cold tap water if needed.
  6. Toss the romaine and spinach together and divide among four bowls.
  7. Top the greens with the cucumber and cherry tomatoes, then the warm tofu, asparagus and red onion.
  8. Spoon the herb sauce over each bowl and finish with the feta and pumpkin seeds.

Contains: Milk, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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