INGREDIENTS
- 1 x 400g block tofu, well-pressed and cubed
- 125ml or 1/2 cup natural yogurt
- 1 lemon, zest and juice
- 1 tbsp extra-virgin olive oil
- 1 tbsp dried oregano
- 6 cloves garlic, diced
- Salt and pepper
Rice Salad
- 250g or 1 cup brown rice, cooked
- 1 small red onion, diced
- 1 small continental cucumber, chopped
- 6 cherry tomatoes, halved
- 1 tbsp capers, drained and rinsed
- 60g or 1/4 cup black or green olives, according to preference
- 1 tbsp chopped, fresh flat-leaf parsley
- 1 tbsp chopped, fresh mint
- 1 tbsp extra-virgin olive oil
- Lemon juice to taste
- Salt and pepper
METHOD
Mix the marinade ingredients together and pour over the cubed tofu. Leave to infuse for at least an hour or up to 4. Remove the cubes from the marinade and shallow fry in a little vegetable oil, turning frequently to ensure they cook evenly. They can be a little char-grilled and browned on the outside.
Serve as part of your Greek Salad, on kebabs or mixed into a rice salad such as this one;
Rice Salad
Cook the rice according to your usual method. I fry the rice in a large saucepan in a little oil then add 500ml boiling water, stir once, cover and leave to cook for 20 mins. Allow to cool and meanwhile chop the remaining ingredients, add to the cooled rice and douse with a slug of extra-v olive oil and an extra squeeze of lemon. Serve the Greek marinated tofu either mixed in or sprinkled on top.
