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Tofu Souvlaki with Vegan Tzatziki

Ingredients

Scale

For the Grilled Tofu:

1 16 oz block extra-firm tofu
2 tbsp olive oil
5 tbsp soy sauce or tamari
2 tbsp tomato paste
2 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp ground cinnamon
1 tsp smoked paprika
1 tbsp ground coriander
1 tbsp ground cumin
2 tsp Greek oregano
Black pepper and salt to taste

For the Tzatziki

1 medium English cucumber, shredded
1 cup plain, unsweetened non-dairy yogurt (I love Kite Hill’s Greek Yogurt)
1 tbsp olive oil
2 small clove garlic minced or grated
Juice from 1 lemon
1 tbsp red wine vinegar
Salt, pepper to taste
Pinch of sugar
23 tbsp minced fresh dill
2 tbsp minced fresh mint

For assembly:

Marinated tofu, grilled
Pita bread
English cucumbers, chopped
Tomatoes, chopped
Tzatziki

Instructions

Make the marinade first: Whisk together all the ingredients and set aside.

Drain the tofu, wrap it in paper towel, and place it on a large plate with another plate on top. Place something heavy like cans of beans or a mortar and pestle on top and press for at least 15-20 minutes.

Cut the tofu into 12 equal, cubed ‘souvlaki’ pieces, place them in a shallow dish and pour the marinade over. Place in the fridge and cover and let sit for at least 30 minutes, preferably several hours or overnight.

When ready to grill, start skewering the tofu along with peppers, onions, and mushrooms or whatever veg you want on the skewer. Reserve the remaining marinade for brushing on the grilled tofu.

Place the tofu on the grill over indirect heat (not directly over the flame/hot coal). Cook for 6-8 minutes per side, flipping halfway through. The tofu should get crisp and golden/brown on the outside.

If desired, brush the tofu with some of the extra /leftover marinade after you’ve grilled it.

Serve the tofu souvlaki with pita bread, salad, cucumbers, tomatoes, and tzatziki.

For the Tzatziki:

Place the shredded cucumber in a colander placed in a bowl and sprinkle with a little salt and let drain while you get the other ingredients together.

Squeeze out as much excess liquid from the cucumber as you can with your hands, and add in a bowl with all the other ingredients and mix well. Taste for seasoning and acidity.

Transfer to an airtight container and place in the fridge. Lasts for about 5 days refrigerated.