Ingredients

• 400 gms (0.89 lb) firm tofu
• 4 tbsps olive oil
• 2 tbsps lemon juice
• 3 garlic cloves
• 2 tsps dried oregano
• 1 tsp salt
• 1 tsp black pepper
• 240 mls (1 cup) quinoa
• 480 mls (2 cups) water
• 240 mls (1 cup) cherry tomatoes
• 1 cucumber
• 240 mls (1 cup) fresh parsley
• 120 mls (0.5 cup) fresh mint
• 1 red onion
• 2 tbsps lemon juice (for tabbouleh)
• 3 tbsps olive oil (for tabbouleh)
• 1 tsp salt (for tabbouleh)
• 8 wooden skewers

Instructions

1. Press the tofu to remove excess water, then cut it into 1-inch cubes.
2. In a bowl, whisk together 4 tbsp olive oil, 2 tbsp lemon juice, minced garlic cloves, dried oregano, 1 tsp salt, and 1 tsp black pepper to make the marinade.
3. Add the tofu cubes to the marinade, ensuring they are well-coated. Marinate in the refrigerator for at least 2 hours.
4. Cook the quinoa by combining 1 cup of quinoa with 2 cups of water in a saucepan. Bring to a boil, then reduce heat and simmer for about 15 minutes or until water is absorbed. Let it cool.
5. Chop the cherry tomatoes, cucumber, fresh parsley, fresh mint, and red onion finely for the tabbouleh.
6. In a large bowl, mix the cooled quinoa with the chopped vegetables. Add 2 tbsp lemon juice, 3 tbsp olive oil, and 1 tsp salt. Toss well to combine.
7. Preheat a grill or grill pan over medium heat.
8. Thread the marinated tofu cubes onto wooden skewers.
9. Grill the skewers for about 10-12 minutes, turning occasionally, until the tofu is cooked and slightly charred.
10. Serve the tofu souvlaki hot, alongside the quinoa tabbouleh. Enjoy your meal!

Notes

• This is a plant-based version of the traditional Greek souvlaki.
• Ensure to marinate the tofu for at least 2 hours for best flavor.