Greek Tofu and Chicken

Welcome to Aman’s Kitchen Antics (dubbed on my instagram: @amansantics)! For those who don’t know, I am a vegetarian and my boyfriend, Matt, is not which means that my meals usually include a meat protein and a non-meat protein. Today’s cuisine: Greek with tofu for me and chicken for Matt.

  1. Preheat the oven to 425 degrees F.
  2. Peel and cube your potatoes. I usually use about one big potato for two people but if you get leftovers, that’s a bonus!!
  3. Place the potatoes in an oven safe casserole dish and begin by adding enough extra virgin olive oil to coat and then about half the amount of lemon juice (I use the same amount of lemon juice because I love lemony greek potatoes). Then add some oregano to taste.
  4. Add some smashed cloves of garlic (about one per potato).
  5. Here’s the pièce de résistance: some sort of broth (I used vegetable broth but you can use chicken). I use enough broth to just barely cover the potatoes. The broth is also why I don’t salt the potatoes, because most of the time the broth is salty enough.
  6. While the potatoes are cooking, mix them every once in awhile. Then with about 10 minutes left of them cooking, drain as much broth as possible so the outside of the potatoes crisp up a little bit. The potatoes in total should take about an hour, but use a fork after 30 minutes and 45 minutes to see how they are.

7. Using chicken breast, place in an oven safe dish – chicken will cook in the 425 degree F oven for about 30 minutes.
8. Coat in extra virgin olive oil and lemon juice.
9. Add oregano and basil to taste along with salt.
10. Mix all ingredients together and make sure chicken is covered. A little extra liquid in the pan is good.
11. Place on smashed garlic clove on top of chicken and place in oven for about 30 minutes. Make sure liquid runs clear and chicken is not pink when done.

12. Using extra firm tofu, cut along the width of the tofu for pieces about a 1/4 inch thick.
13. Coat tofu in corn starch or arrowroot powder to get rid of excess water.
14. Heat pan using the medium setting. Once warm, add enough extra virgin olive oil so that you can see a layer of it on the bottom of the pan.
15. Add tofu to pan and flip to other side after about 4-5 minutes, until sides are crispy and golden brown.
16. For the sauce to put on top of the tofu: mix together tahini, lemon juice, extra virgin olive oil, oregano, basil, and salt. Heat sauce to melt tahini a bit and whisk together. Add to tofu before serving.

17. Rip kale into bite sized pieces and lay down base for salad. Dress kale with dressing as soon as possible to make leaves more tender.
18. Cut cucumber, bell pepper, and tomato to add to salad.
19. For dressing: mix together 1 part extra virgin olive oil and 1/2 part red wine vinegar with oregano and salt. Pour on salad.

20. Plate and serve!

Please keep in mind, you can always switch up any ingredients that work better for you. For example, if you don’t have extra virgin olive oil, regular olive oil works.

Also, you can use any green leaf for the salad or none at all. You can also add feta, onions, and/or olives.

I love cooking and sharing recipes, because everything is so customizable to you which is why I don’t usually use specific measurements. Comment on what you did differently, I’d love to hear it!

Enjoy 🙂

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