Okay…so first…yup, tofu souvlaki. Don’t mock it ’till you’ve tried it. And also, I have to qualify this by stating that I am not a vegetarian (as people often think I am), it’s just that I do not eat a great deal of meat and find meatless foods just as enticing as those otherwise. This said, I hope you’ll try this. And I have to finish by saying what has become a sort of mantra for most of the recipes I make…it is really delicious and easy to make, too.

Tofu Souvlaki

Serves 2-4

1 (14 oz.) package extra-firm tofu

1 cup virgin olive oil

½ cup white wine vinegar

½ cup water

¼ cup minced parsley

3 cloves minced garlic

2 teaspoons Greek oregano

½ teaspoon crushed hot pepper

½ teaspoon sea salt

Drain the tofu and remove it from its package. Set the tofu on a plate with two or three additional plates resting gently on top to release some of it’s moisture. Allow the tofu to be pressed at room temperature for 15 minutes, then cut it first into quarters, and then oblong slices. Lay the slices in a shallow pan the is just large enough to hold them. Make the marinade/salad dressing by combining the remaining ingredients in a bowl and whisking together. Pour half of the marinade over the sliced tofu and allow it to rest for 30 minutes at room temperature. Preheat an oven to 375F. Remove the tofu from its marinade and lay the pieces on a baking sheet that has been lightly oiled. Bake the tofu for 20-30 minutes, turning as necessary, or until lightly browned at the edges and firm to the touch. Remove from the oven and allow to cool for a few minutes before serving.

Urban Simplicity.

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