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.

Ingredients

• 1 block extra firm tofu (cubed)
• 1/3 c white wine
• 1/4 c extra virgin olive oil
• 7 cloves garlic (minced)
• 2 tbsp dried oregano
• 1 tbsp fresh rosemary (or 1 tsp dried)
• 1 tsp sweet paprika
• Salt and pepper (to taste)
• 2 bay leaves
• Juice of one lemon