Ingredients
Equipment
Method
- Start by cutting the tofu into cubes and halving the cherry tomatoes. If using fresh corn, remove kernels from the cob.
- Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the cubed tofu, cooking for about 8-10 minutes until golden brown and crispy, turning occasionally. Season with salt and pepper.
- Once the tofu is ready, add the corn and halved cherry tomatoes to the pan. Cook for another 5 minutes until the tomatoes soften slightly and the corn is heated through.
- In a separate pan, heat the remaining tablespoon of olive oil over medium heat. Add the tortilla strips and fry until they are crispy, about 3-4 minutes.
- In a large mixing bowl, combine the tofu mixture, crispy tortilla strips, and chopped basil and dill. Toss gently to mix.
- Divide the mixture into serving bowls and top each with a generous spoonful of plain Greek yogurt. Sprinkle with additional dill if desired.
Nutrition
Notes
If you're aiming for a creamier texture, feel free to swap the Greek yogurt for avocado or mixed bean spread! This bowl is highly versatile: add your favorite grilled veggies or replace herbs based on your palate! Store any leftovers in an airtight container in the fridge for up to two days and enjoy reheating on low heat to preserve texture. Happy cooking!