Step 1

Preheat oven to 400 degrees F. Lightly spray a sheet pan with oil and set aside.

Step 2

Place tofu on a paper towel or tea towel lined plate.  Cover with another towel and place a heavy pan on top to press out excess water from tofu.

Step 3

Meanwhile, make the dressing. In a small measuring cup, combine all dressing ingredients.  Whisk to combine and set aside.

Step 4

In a medium bowl, combine the yogurt with the garlic, lemon zest, ¼ teaspoon salt and pepper, to taste.

Step 5

Place breadcrumbs on a plate then add the garlic powder, onion powder, oregano, ½ teaspoon salt and pepper, to taste. Mix to combine.

Step 6

Slice tofu widthwise into 8 equal slices, about ½ inch each.  Season slices with a pinch of salt and pepper.  Flip the slices and season with another pinch of salt and pepper.

Step 7

Working with 1 slice at a time, add the tofu to the yogurt mixture and with your hands or the back of a spoon, lightly coat the tofu with the yogurt then set aside on another clean plate.  Repeat with the remaining slices.

Step 8

Once all slices are coated in yogurt, move to the breading.

Step 9

Dip each slice in the breadcrumbs, pressing gently to adhere to all sides.  Place each breaded slice on the prepared sheet pan. Lightly spray the top with olive oil.

Step 10

Place tofu in the oven and bake for 20 minutes.  Remove the sheet pan from the oven, carefully flip each piece, then return to the oven to bake for an additional 20 minutes.

Step 11

Meanwhile, dice the cucumber and bell pepper into 1-inch pieces and halve the tomatoes.

Step 12

When the tofu is finished, allow it to cool for 5 minutes while you assemble the bowls.  In 2 shallow bowls, add ½ the cucumber, pepper, onions and tomatoes to each then top with 4 slices of tofu.  Whisk the dressing to re-combine then drizzle over the bowls and top with crumbled feta.