This recipe for Tofu Soulvaki uses punchy garlic, fresh oregano and lemon to flavour chunks the tofu and vegetables. Serve them with shredded lettuce, tzatziki and warm pita breads and enjoy our plant-based version of a traditional Greek kebab.
In a shallow dish, mix together the oregano, lemon juice, garlic, olive oil and some seasoning. Add the tofu chunks and mix well to coat in the marinade. Cover and chill for at least 2 hours or overnight, if possible.
When the tofu has marinated, thread the tofu and vegetables onto skewers, alternating as you go.
Mix any remaining marinade with a little more olive oil and brush over the kebabs. Preheat grill to high.
Cook the kebabs under the grill for a few minutes, turning often, until the vegetables are cooked and the tofu is starting to turn golden.
Sprinkle over the lemon zest and serve with lemon wedges to squeeze over.
Register for our regular bulletins of all things PlantBased
Thank you for registering for the PlantBased newsletter.