Grilled tofu and vegetables with tzatziki
Grilled tofu and vegetables with tzatziki
This is a delicious summer recipe. It can be done on the barbecue or in the oven. It is great to serve family style. Let people make a pita or a bowl.
Yields: 4 servings
Ingredients
1 block extra firm tofu - pressed
3 cups mushrooms
2 cups cherry tomatoes
1 cup onion – cut into ½ inch pieces
1 cup zucchini – cut into ¼ inch rounds
Marinade
2 tablespoons olive oil
¼ cup red wine vinegar or apple cider vinegar
¼ cup lemon juice
1 tablespoon lemon rind or lemon powder
2 teaspoons Italian seasoning
1 teaspoon sumac
½ teaspoon chili flakes
1 teaspoon salt
½ teaspoon pepper
Tzatziki
⅔ cup plant-based sour cream or plain yogurt
½ cup unpeeled cucumber – grated and drained
4 teaspoons lemon juice
1 teaspoon garlic powder
½ teaspoon salt
Serving ideas
Rice
Pita
Greek salad
Steps
In a glass measuring cup, mix the marinade ingredients. Use ⅓ to marinate the tofu and the rest for the vegetables. I put the tofu and vegetables in separate containers with lids. Let them both sit for at least an hour. Stir or shake the containers a couple of times to make sure all the tofu and vegetables are well-coated.
While they are marinating, make the tzatziki. Grate the cucumber and let it sit in a colander to drain for 5 -10 minutes, then use your hands to squeeze out the remaining moisture. Combine the cucumbers, sour cream, salt, and lemon. Stir it well, then taste. Adjust the seasoning as needed. Set it aside until you are ready to serve.
I do not have a barbecue, so I cooked the vegetables on a sheet pan in a 425 F oven for 10 - 15 minutes. If you want your tomatoes to hold their shape, add them to the sheet pan with about 5 minutes in the cooking time left.
I used a grill pan for my tofu. I pre-heated the pan on high then added the tofu. I cooked it until there were nice grill marks on each side.
In addition to the tzatziki, I served it with my lemon tahini sauce.
