Category: Tempeh, Tofu & TVP

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.

Grilled Tofu with Rhubarb BBQ Sauce

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Pressing tofu gives it a meatier texture, and when followed by chargrilled crust, well, it’s a combination that’s hard to pass up—especially when it’s slathered by a tangy homemade barbecue sauce. If you like your barbecue sauce really sweet, add additional maple syrup to taste.

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Grilled Tofu with Rhubarb Barbecue Sauce

1 teaspoon olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
3 heaping cups finely chopped rhubarb (about 4 large stalks)
Juice of 1 large orange
2 tablespoons tomato paste
2 tablespoons pure maple syrup
2 tablespoons tamari, gluten-free soy sauce, or coconut aminos
2 teaspoons yellow mustard
1 teaspoon chili powder
1 (350g-ish) block tofu, cut into 12 slabs, pressed of excess moisture, seasoned with salt and pepper

Heat the oil over medium-high heat in a shallow saucepan with a lid. Add the onion and cook until it begins to soften, about 4 minutes. Add the garlic and continue to cook for an additional minute. Add the rhubarb, orange juice, tomato paste, maple syrup, tamari, yellow mustard, chili powder. Mix well, cover, and simmer, about 10 minutes, until rhubarb is softened. Use a handblender to puree until smooth, or transfer the mixture or a heat-safe blender or food processor and process until smooth. Taste for seasoning—depending on your brand of tamari, soy sauce, or coconut aminos, you may want to add a pinch of salt.

Put the tofu in a shallow baking dish and cover with the sauce (you may have some leftover). Marinate for at least 3 hours.

Preheat a grill to 400F. Generously oil the barbeque grate. Put the tofu on the grate and grill for about 5 to 7 minutes (flipping it too early will cause it to stick). Transfer it to a plate, re-oil the grate, and grill on the other side for an additional 5 to 7 minutes. Serve warm, either on its own or in a sandwich, with additional sauce if desired.