Tofu souvlaki with homemade tzatziki
Lenna Omrani: "This recipe takes me right back to the warm Greek summer days with the picturesque villages, sun-drenched beaches, and lively markets. Coming up with this plant-based version was incredibly fun, and I finally found the perfect recipe!"
Ingredients · Servings 4 people
- 500 g tofu
- torn into 2x2 cm pieces
- 3 tablespoons olive oil
- 1 tbsp lemon juice
- 1 tbsp dried oregano
- 1 tsp garlic powder
- 1 tsp paprika
- 1 the kipkuruiden
- 1 the cornstarch
- 1 grated cucumber
- 400 g plant-based yogurt
- 2 cloves of garlic
- 1 handful of dill
- finely chopped
- 1 handful of mint leaves
- finely chopped
- 1 tsp apple cider vinegar
- juice of 1/2 lemon
- salt and pepper
- 2 tablespoons extra virgin olive oil
- baking sheet
- 10 satay skewers
Method · 30 min
- Preheat the oven to 200 °C and line a baking sheet with parchment paper.
- In a bowl, mix the tofu, olive oil, lemon juice, oregano, garlic and paprika powder, chicken seasoning, and cornstarch well together. Then spread over the baking sheet.
- Bake the tofu in the oven for 20-25 minutes until crispy and golden brown. Toss halfway through.
- Remove the tofu from the oven and thread the pieces onto the skewers. Serve the tofu souvlaki with the vegan tzatziki.
- Place the grated cucumber on a clean tea towel and squeeze out as much moisture as possible.
- Spoon the plant-based yogurt into a bowl and add the cucumber, garlic, dill, and mint.
- Finally, add the apple cider vinegar, lemon juice, salt and pepper, and some olive oil. Mix everything well together.
