Category: Main Dishes

Tofu Souvlaki and Maroulosalata (Greek Lettuce Salad)

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Souvlaki, as you probably know, is a popular Greek fast food is commonly made with meat (and sometimes vegetables) threaded on skewers and grilled. A twist on the classic, this version uses not-so-authentic tofu as the main ingredient. Be sure to squeeze it of excess moisture and marinate it for as long as you can for the best flavour. You can also do these on the grill instead of under the broiler.

The Maroulosalata is a light, fresh side dish–and just a note: some versions of this classic salad use 1/4 cup (60 ml) red wine vinegar in lieu of the lemon. Just whatever you do, find some good, crisp lettuce.

 

souvaki

Marinated Tofu Souvlaki

  • Servings: 8 to 10 souvlaki
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For the marinade:
1/3 cup extra-virgin olive oil
Juice from 1 lemon
4 to 6 garlic cloves, minced
2 shallots, finely chopped
1 tablespoon dried oregano
Sea salt and fresh ground pepper to taste

For the skewers:
1 (350 g) package firm tofu, pressed of excess moisture, cut into about 24 pieces
3 large red bell peppers, cut into 1-inch squares
2 large green bell peppers, cut into 1-inch squares
1 large red onion, cut into 1-inch squares
8-10 wooden skewers, soaked in water

Whisk all marinade ingredients together. Add the tofu, peppers, and onion, and let marinate for at least three hours, or overnight.

When ready to cook, place the oven rack about six inches (15 cm) from the broiler.

Thread the vegetables and tofu onto the soaked skewers, then broil, about five to seven minutes until browned. Carefully flip each skewer, then broil about five minutes longer on the other side. Serve warm.

Maroulosalata (Greek Lettuce Salad)

1 small head romaine lettuce, washed and thinly sliced
3 green onions, chopped
1/4 cup minced fresh dill
Zest from 1 lemon
1/4 cup olive oil
Juice from half a lemon

Toss salad with green onions, dill and zest. Add olive oil and lemon juice, mixing well. Season with salt and pepper to taste and serve immediately.

Grilled Peaches and Tomatoes with Basil Tofu

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There are a few fresh ingredients that are undeniably “summer” to me, and when they’re at the forefront, there’s no need to extraneous ornamentation… the flavors just come out on their own. Peaches and tomatoes are among these, and if you haven’t tried them together, now’s the time.

peach tomato tofu

Grilled Peaches and Tomatoes with Basil Tofu

For the tofu:
1 (340g) package extra-firm tofu, pressed and well-drained
1/3 cup fresh basil, packed
Grated zest and juice of 1 lemon
2 tablespoons pure maple syrup or agave nectar
1 tablespoon extra-virgin olive oil
1 garlic clove, smashed and finely chopped
Sea salt and freshly ground black pepper to taste

4 to 6 firm, ripe (but not squishy) peaches, cut in quarters
4 to 6 firm, ripe (but not squishy) tomatoes, cut in quarters
Chopped fresh basil, for garnish

Cut the drained tofu into 3/4-inch cubes Mix the remaining tofu ingredients in a small container. Add tofu and marinate for at least 6 hours.

When ready, heat the barbecue to low. Cover the grill with foil. If your peaches and tomatoes are very firm, you can grill without the foil.

Place the peaches and tomatoes on the foil and grill for about 3 to 5 minutes per side, until beginning to brown, fragrant, and emitting juices. Use tongs to transfer to a serving dish. Place the tofu on the foil. Grill for about 3 minutes per side of the cube, until browned. Top the tomatoes and peaches with the tofu. Garnish with basil. Serve warm.

Asparagus and (Almond) Cheese Tart with Cornmeal Pastry

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This works best with thin asparagus, otherwise you might want to roast them a bit, first. Plan ahead here — the almond cheese requires preparation a day in advance.

tart2

Asparagus and (Almond) Cheese Tart with Cornmeal Pastry

For the Almond Cheese:
1 cup almonds
1 clove garlic
1 tablespoon extra-virgin olive oil
1 tablespoon fresh dill, plus more to taste
1 tablespoons lemon juice, plus more to taste
1 teaspoon pure maple syrup
1/4 teaspoon fine sea salt, plus more to taste

For the Crust:
1 cup sorghum flour
1/3 cup quinoa flour
1/3 cup tapioca flour
1/3 cup cornmeal
1/4 teaspoon fine sea salt
6 tablespoons coconut oil, slightly softened, but not liquid
2 tablespoons apple cider vinegar
About 1/4 cup ice water

For the Topping:
About 1 1/2 pounds fresh asparagus, washed and ends trimmed

To make the almond “cheese”, place the almonds in a glass bowl. Cover with enough water by about 3 inches. Soak overnight, at least 12 hours

The next day, rinse the almonds well with cold water. Use your fingers to squeeze off the almond skins. Rinse again and soak for an additional 2 to 3 hours. Sample, and add more dill, salt and lemon to taste.

After soaking, rinse the almonds well. Drain well. Place the almonds, garlic, oil, dill, lemon juice, salt and syrup in a food processor. Process until smooth, scraping down the sides when necessary. Refrigerate for at least a few hours, to let flavours meld together.

To make the crust, place the flour, cornmeal and sea salt in a food processor. Pulse until combined. Add the coconut oil and apple cider vinegar. Pulse until there are pea-sized pieces of coconut oil among the flour. Turn the food processor on and add the water, a little at a time, just enough to make a cohesive dough. Gather the dough together, pat into a disc-shape, and cover in plastic wrap. Refrigerate for at least 5 hours.

Remove the dough from the refrigerator about 20 minutes before you plan to roll it. Preheat the oven to 375F.

Roll the dough into a large rectangle on a piece of parchment paper, about 8 inches by 10 inches. Use your fingers to crimp the edges into a crust. Transfer to a baking sheet and return to the refrigerator for 10 minutes.

Spread the crust with the “cheese”. Top with the asparagus. Bake for 30 to 45 minutes, until browned. Serve at room temperature.