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.
This is delicious! Instead of doubling or tripling the tofu, I quartered a red onion and chopped bell peppers and they marinated along with the tofu and it is .
Used Rice Wine Vinegar and it packed a punch! Had it with the lemon potatoes one night, and on a salad with soup the next! So delicious and easy!
This Tofu was amazing, the marinade gave it so much flavor and it was easy to make. I just let it marinade for 6 hours and think it turned out well. I will definitely be making this again!
THE best tofu hands down. I kept sneaking bites before putting it in the oven. Even my 1 year old son is a huge fan.
This is hands down the best way I’ve ever made tofu. I let the marinade sit all day then added the tofu. I let the tofu marinade for 24 hours then cooked it. I used all the same ingredients including the wine.