Tofu Souvlaki Bowls Tick Every Box for the Weeknight Dinner

• temps total: 21 minutes

Ingrédients

Save for the recipe! Serves 2-3 people.

For the tofu:

1 block extra firm tofu, ripped or cubed

2 tbsp olive oil

2 tbsp lemon juice

Zest of 1 lemon

1 ½ tbsp tamari or soy sauce

2 tsp maple syrup

2 tsp Dijon mustard

4 garlic cloves, minced or grated

2 tsp dried oregano

1 tsp dried thyme

1 tsp smoked paprika

½ tsp cumin

½ tsp salt

½ tsp black pepper

For the cucumber tomato salad:

1 cup chopped cherry tomatoes

1 cup chopped cucumbers

1 tbsp fresh parsley, chopped

1 tbsp red wine vinegar

½ tbsp olive oil

¼ tsp salt

¼ tsp black pepper

For the mint tzatziki:

½ cup grated cucumber (squeezed of excess moisture)

¾ cup plain (vegan) Greek yogurt

1–2 garlic cloves (2 for repelling vampires)

1 ½ tbsp lemon juice

1 tsp red wine vinegar

2 tbsp fresh mint, chopped (sub dill or parsley)

½ tbsp olive oil

¼ tsp dried oregano

¼ tsp salt

¼ tsp black pepper

For serving:

White rice

Pickled onions (recipe from our Buffalo Ranch Crunch Bowls)

Kalamata olives

Instructions

Bring a small pot of generously salted water to a boil. Carefully add tofu pieces and gently boil for 5 minutes. Drain and pat dry. Whisk together all the marinade ingredients and toss the tofu in the marinade. Let it sit for 10–15 minutes (or longer). Heat a thin layer of avocado oil in a pan over medium heat. Cook tofu for 3–4 minutes on each side until browned and crispy.

For the tomato cucumber salad, combine all ingredients in a small bowl and refrigerate until ready to serve.

For the tzatziki, mix all ingredients in a bowl and refrigerate.

Build your bowls with rice, crispy tofu, tomato cucumber salad, pickled onions, kalamata olives, and a big scoop of tzatziki.