Dinner recipe · from the recipe book

Seared Oregano Tofu Toasts with Herb Yogurt

Name: Seared Oregano Tofu Toasts with Herb Yogurt
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 lb (450 g) Firm tofu, pressed and cut into 8 slabs; 8 slices (256 g) Whole-wheat bread, 8 thick slices (stands in for sourdough); 1 container (6 oz, 170 g) Plain Greek yogurt, nonfat; ⅔ cup sprigs (6 g) Fresh dill, finely chopped; 1 tbsp chopped (6 g) Fresh mint, finely chopped; 2 cloves (6 g) Garlic, finely grated; 2 tbsp (30 g) Lemon juice, divided; 2 tbsp (30 g) Olive oil, divided; 2 tsp (2 g) Dried oregano; 1¼ tsp (3 g) Paprika (sweet or smoked); ½ medium (8 in., 150 g) Cucumber, thinly sliced; 1⅓ cups (200 g) Cherry tomatoes, halved; ¼ cup chopped (40 g) Red onion, very thinly sliced; 9 large olives (40 g) Black olives, canned, sliced; ½ tsp (3 g) Salt, divided; ½ tsp (1 g) Black pepper

Golden, crisp-edged tofu with oregano and smoky paprika sits on toasted bread over a cool dill-mint yogurt, topped with juicy tomatoes, crunchy cucumber and briny olives.

Skillet
40 min · 30 min hands-on
Serves 4
Mediterranean
Vegetarian

31–45 g carbs
Protein 20 g+
Fiber 6 g+
Sat fat 4 g or less
500 calories or less

Ingredients

1 lb450 gFirm tofupressed and cut into 8 slabs
8 slices256 gWhole-wheat bread8 thick slices (stands in for sourdough)
1 container (6 oz)170 gPlain Greek yogurt, nonfat
⅔ cup sprigs6 gFresh dillfinely chopped
1 tbsp chopped6 gFresh mintfinely chopped
2 cloves6 gGarlicfinely grated
2 tbsp30 gLemon juicedivided
2 tbsp30 gOlive oildivided
2 tsp2 gDried oregano
1¼ tsp3 gPaprika (sweet or smoked)
½ medium (8 in.)150 gCucumberthinly sliced
1⅓ cups200 gCherry tomatoeshalved
¼ cup chopped40 gRed onionvery thinly sliced
9 large olives40 gBlack olives, cannedsliced
½ tsp3 gSaltdivided
½ tsp1 gBlack pepper

Steps

Press the tofu between towels for 10 minutes, then cut it into 8 slabs.
Make the herb yogurt spread: stir together the Greek yogurt, dill, mint, garlic, half the lemon juice and a pinch (about a third) of the salt. Chill until needed.
In a bowl, toss the cherry tomatoes, cucumber, red onion and olives with the remaining half of the lemon juice.
Season the tofu slabs on both sides with the oregano, paprika, black pepper and the remaining salt.
Heat two-thirds of the olive oil in a large skillet over medium-high heat. Sear the tofu 3 to 4 minutes per side until deep golden and crisp. Move to a plate.
Brush the bread slices on one side with the remaining third of the olive oil and toast them in the same skillet over medium heat, 1 to 2 minutes per side, until crisp.
Spread the herb yogurt over the toasts, lay a tofu slab on each, and pile the tomato-cucumber-olive mixture on top. Serve 2 open toasts per person right away.

Contains: Milk, Gluten, Soy. Some brands contain egg.

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

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Seared Oregano Tofu Toasts with Herb Yogurt

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