Vegan Tofu Souvlaki Power Bowl with Tzatziki
This Tofu Power Bowl hits the spot every time. Skewers of crispy, lemony tofu nestled beside a bright salad and cooling mint tzatziki. You're getting a brilliant hit of plant-based protein in this vibrant, dairy-free Mediterranean dream. Go on, whip up this easy, satisfying lunch.
Ingredients
tofu400 g
extra virgin olive oil5 tbsp
lemons2 whole
maple syrup0.5 tbsp
dijon mustard2 tsp
garlic cloves6 clove
oregano3 tspDried
thyme1 tspDried
smoked paprika1 tsp
cumin0.5 tsp
salt3 pinch
cherry tomatoes150 g
cucumber1 whole
red wine vinegar1.5 tbsp
rice220 g- Ppickled onion100 g
For serving
kalamata olives50 gFor serving
light soy sauce1 tbspor tamari
black pepper3 pinch
fresh parsley10 g
fresh mint30 g- Vvegan greek yoghurt10 tbsp
Vegan alternative
Instructions
Chef's Tips
Boiling the tofu is a quick way to remove excess water, allowing it to absorb the marinade better. If you prefer, you can press the tofu for 30 minutes instead.
For an extra layer of flavour, lightly toast the dried oregano and thyme in a dry pan for 30 seconds before adding them to the marinade.
If you don't have avocado oil, any neutral high-heat oil like rapeseed oil or sunflower oil will work for searing the tofu.
Cook the Rice
Cook the rice according to package instructions. While the rice is cooking, mince the 6 garlic cloves and finely chop the parsley and mint, and set aside. Proceed with preparing the tofu and marinade.
Prepare the Tofu
Bring a small pot of generously salted water to a boil. Rip or cube the tofu block and carefully add the pieces to the boiling water. Gently boil for 5 minutes. Drain the tofu and pat it thoroughly dry using a clean tea towel or kitchen paper.
Make the Marinade
In a small bowl, whisk together the 2 tbsp of extra virgin olive oil, the zest and juice of 1 lemon, the soy sauce, maple syrup, Dijon mustard, about half of the minced garlic cloves, dried oregano, dried thyme, smoked paprika, cumin, and a pinch of salt and black pepper.
Marinate the Tofu
Toss the dried tofu pieces in the marinade until fully coated. Allow the tofu to marinate for 15 minutes, or longer if time permits.
Cook the Tofu
Heat a thin layer of extra virgin olive oil in a frying pan over medium heat. Add the marinated tofu pieces and cook for 3 to 4 minutes on each side until they are browned and crispy.
Prepare the Salad
Chop the cherry tomatoes and 2/3s of cucumber. In a small bowl, combine the chopped cherry tomato and cucumber with the fresh chopped parsley, 1 tbsp of red wine vinegar, 1 tbsp extra virgin olive oil, and a pinch of salt and black pepper. Refrigerate until ready to serve.
Prepare the Tzatziki
Grate the remaining 1/3 cucumber and squeeze out any excess moisture. In a separate bowl, mix the grated cucumber with the vegan Greek yogurt, the remaining half of the minced garlic cloves, juice of the second lemon, half a tablespoon of red wine vinegar, fresh chopped mint, a tbsp of extra virgin olive oil, 1 tsp dried oregano, and a pinch of salt and black pepper. Refrigerate until ready to serve.
Assemble the Bowls
Build your bowls by starting with a base of cooked rice. Top with the crispy tofu, a generous portion of the tomato and cucumber salad, pickled onion, Kalamata olive, and a large scoop of the mint tzatziki.
