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Ingredients
- For the Tofoo
1 block Tofoo
2 tbsp olive oil
2 garlic cloves, minced (+1 for salad)
1 heaped tsp dried oregano
½ tbsp nutritional yeast
1 tsp cumin
Juice ½ lemon
½ tbsp maple syrup
½ tbsp cornflour - For the Salad
60g vegan feta
½ cucumber, chopped
100g cherry tomatoes, quartered
½ pack of dill
1 tbsp green olives, halved
½ red onion, sliced - For the Rest
2 flatbreads, lightly toasted
3 tbsp vegan tzatziki
Get started
- Slice your tofu into chunks. In a medium bowl, stir together the ingredients for the tofu marinade.
- Add the tofu, season well and toss to combine. Cover and set aside for 30 minutes.
- If using wooden skewers, soak for at least 30 minutes in water before using.
- Meanwhile, mix together the ingredients for your salad. Dress with another squeeze
of lemon juice, a minced garlic clove, and a good glug of olive oil. Season well and
toss again. - Preheat either your grill or BBQ and divide the tofu chunks between 3-4 skewers.
- Cook for 2-3 minutes, before flipping and continue until nicely browned all over.
- Serve up with your flatbread, tzatziki and salad.”
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