Greek tofu skewers
15min
3 pers.
10min
Extra firm tofu
Lunches and dinners
Less than 30 minutes
Ingredients
1 package of 350 g Soykei extra firm tofu
1 lemon, zest and juice
125 ml (1/2 cup) plain yogurt
15 ml (1 tbsp.) fresh dill, chopped
15 ml (1 tbsp) fresh mint, chopped
1 clove of garlic, finely chopped
5 ml (1 tsp) honey
30 ml (2 tbsp.) olive oil
30 ml (2 tbsp.) dried oregano
2 to 3 cloves of garlic, finely chopped
2 small peppers, cut into 9 cubes each
1 small red onion, cut into 9 wedges
To taste, salt and pepper
9 small wooden skewers soaked in water
Preparation
- Using a clean cloth, wring out the tofu to remove excess water. Cut the block into 18 pieces and set aside.
- Place 5 ml (1 tsp) of zest and 15 ml (1 tbsp) of lemon juice in a bowl. Add yogurt, dill, mint, garlic, honey, salt and pepper. Mix then refrigerate.
- In a resealable Ziploc-style bag, combine the balance of the lemon zest and juice, oil, garlic and oregano. Salt and pepper. Add the tofu pieces and mix well. Leave to marinate for at least 1 hour in the fridge, ideally overnight.
- Drain the tofu then assemble the skewers, alternating pepper, tofu, onion, tofu and pepper.
- Cook the skewers in an oiled ridged skillet over medium-high heat or on well-oiled barbecue grills over medium heat, about 10 minutes.
- Serve the skewers, hot or cold, with the yogurt sauce.
Recipe and photo: Julie DesGroseilliers, nutritionist
