Greek Olive Tofu with Cauliflower and Lentils - Innit

Ingredients

4 Servings

Produce

  • Cauliflower 3/4 pound

  • Lemon 1

  • Thyme 0.3 ounce

  • Garlic Clove 1 clove

  • Parsley 0.6 ounce

  • Tarragon 0.3 ounce

Canned/Bottled Goods

  • Kalamata Olive 1 1/2 cups

Packaged Products

  • Extra Firm Tofu 2 packages

Spices

  • Kosher Salt 5 teaspoons

Dry Goods

  • Green Lentil 1 cup

Pantry

  • Extra Virgin Olive Oil 1/4 cup

  • White Wine Vinegar 1/2 tablespoon

Preparation

  1. Gather Ingredients

    Unbox your ingredients

  2. Preheat

    Preheat the oven to 425 F. Line sheet pan with foil.

    Connect Oven
  3. Cook Lentils

    Bring ingredients to a boil. Reduce heat and simmer for 15 minutes.

    • 1 cup Green Lentil
    • 0.3 ounce Thyme
    • 1 Garlic Clove
    • 3 cups Water
    • 1/2 teaspoon Kosher Salt
  4. Bake Tofu & Cauliflower

    Drain tofu and pat dry. Season on sheet pan - allowing room for vegetables. Add cauliflower and season. Bake for 25 minutes.

    • 2 packages, halved Extra Firm Tofu
    • 2 tablespoons Extra Virgin Olive Oil
    • 4 teaspoons Kosher Salt
    • 3/4 pound, Florets Cauliflower
  5. Season Lentils

    Drain lentils. Combine ingredients & mix well.

    • 1 cup, cooked Green Lentil
    • 1, zested Lemon
    • 1 tablespoon Extra Virgin Olive Oil
    • 1 tablespoon, finely chopped Parsley
    • 1/2 teaspoon Kosher Salt
  6. Tapenade Creation

    Prepare all ingredients. Combine in a bowl & mix well. Season to taste! Stems removed, chopped

    • 1 1/2 cups, chopped Kalamata Olive
    • 1 Garlic Clove
    • 0.3 ounce Tarragon
    • 0.5 ounce Parsley
    • 1/2 tablespoon White Wine Vinegar
    • 1 tablespoon Extra Virgin Olive Oil
    • 1 teaspoon Kosher Salt
  7. Serve & Enjoy!

    Top tofu with tapenade. Serve with lentils and cauliflower.

Nutrition

  Amount per
serving
Daily value percentage
Calories 550 kcal  
Total Fat 31.0 g 40%
Total Saturated Fat 5.0 g 25%
Unsaturated Fat 26 g  
Low Cholesterol 0 mg 0%
Sodium 3870 mg 170%
Total Carbohydrate 39 g 14%
Good Source: Fiber 10 g 37%
Sugars Total 3 g  
Excellent Source: Protein 33 g 66%
Good Source: Vitamin C 33 mg 35%
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By Innit Culinary Team