Tofu souvlaki. It’s like chicken souvlaki, minus the chicken (I think they need their breasts more than we do?), with all the same delicious Greek flavours you know and crave. What really matters most in this recipe is the marinade, not the base. So, tofu is perfect. It soaks up the white wine, garlic and herbs so well.
The recipe below serves about two, or one with leftovers. But if you can (and if you have a large enough casserole dish), I highly recommend tripling it, as I did (see image). This marinated tofu is even better leftover, and it lasts for around five days in the fridge.
I love serving tofu souvlaki with rice and salad, but it would also be great in a pita or wrap…or on its own as a snack. Of course, the more time you have to marinate it the better (I think 24-hours would be great), but I marinated mine for just five hours and it was really flavorful. Hope you love!
Recipe adapted from themediterraneandish.com.
Add all ingredients (except the tofu) to a casserole dish and stir together.
Chop tofu into bite-sized cubes and add to dish. Stir to coat entirely. Cover with a tea towel and let sit for five hours in the fridge.
Once marinated, preheat oven to 350F and bake for thirty minutes.
I let this marinade for almost 24 hours and it turned out so delicious!! It was quick to put together the night before and then just pop in the oven the next day. Will definitely be remaking this one!
Such a flavourful marinade. Reminds me of Erin’s Greek potatoes recipe which I also love! I never marinate for as long as she recommends because I don’t plan well enough in advance, but it’s always great despite that.
Ps: To people who leave a one star review of recipes they’ve never actually made just to complain about something they don’t like about it- That’s not helpful to anyone. Please don’t do that. Also, other substitutes for wine- More lemon juice or white balsamic vinegar.
Apple Cider Vinegar
White Grape Juice
White Wine Vinegar
Need a white wine substitute