Gourmet Tofu and Vegetable Souvlaki
Posted on January 18, 2013 by The Gourmet Vegan - No Comments
Gourmet Tofu and Vegetable Souvlaki
Prepared in advance to save time, these are sure to be a favourite. Not only are the textures wonderful, but the tastes from the various marinades are incredible. If you love Greek food, be sure to try this…Please Note : I have tried this recipe with many different brands of tofu and the one that works best for me and has the best firmness and texture is the smoked tofu by Dragonfly Foods. If you can get hold of this, I highly recommend it.
 15 Minutes ( See Recipe) |
 Serves 2 |
 ? kcal per serving |
INGREDIENTS
200g of extra firm smoked tofu, pressed to remove water and cut into 2cm Cubes
1 medium green pepper, cut into chunks
1 medium red pepper, cut into chunks
4 large mushrooms, cut into quarters
2 small red onions, cut into quarters
MARINADE FOR TOFU
2 tablespoons olive oil
Juice of 1/2 a lemon
1 teaspoon dried oregano
2 tablespoons light soya sauce
1 tablespoon fresh mint, finely chopped
1 tablespoon fresh parsley, finely chopped
1 teaspoon agave nectar
1/2 teaspoon black pepper
MARINADE FOR VEGETABLES
4 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
Juice of 1 lemon
1 teaspoon agave nectar
1/2 teaspoon black pepper
METHOD
Start by preparing the tofu. Weight it and press to release any water (about 1 hour) and then pat dry and cut into 2cm cubes.
Place the tofu on a baking tray and place in the oven at 200 degrees for 15 minutes. The tofu should be firm and golden brown. Set aside.
Meanwhile place the peppers, mushrooms and onion in a bowl and cover with the ingredients for the vegetable marinade. Make sure all the vegetables are coated, cover and marinade for about 2 hours.
In a separate bowl, place the tofu and cover with the tofu marinade. Again, be sure everything is well coated and marinade for 2 hours.
Assemble the skewers with equal amounts of tofu and vegetables. Place on a baking tray and pour over any remaining juices from both of the marinades.
Cook under a hot grill, turning frequently and being sure that the tofu and vegetables do not char too much, for about 7-10 minutes.
Serve hot with Pitta and a lettuce, tomato and cucumber salad.
RECIPE NOTES
This recipe takes just minutes to cook, but the marination process takes 2 hours. Prepare this part in advance, before you want to cook up the Souvaki.
RECIPE TIPS
I find that Dragonfly Smoked Tofu is the best for this recipe. Links below.
http://www.dragonflyfoods.com/
Also available, in the UK, from Holland and Barrett
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
