High Protein Tofu Souvlaki Bowls
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3 servings
Added 2025-08-13
Updated 2025-08-13
Ingredients
3
People
For the tofu: | |
| 1 block | Extra firm tofu |
| 2 tbsp | Olive oil |
| 2 tbsp | Lemon juice |
| Zest of 1 | Lemon |
| 1.5 tbsp | Tamari or soy sauce |
| 2 tsp | Maple syrup |
| 2 tsp | Dijon mustard |
| 4 | Garlic cloves, minced or grated |
| 2 tsp | Dried oregano |
| 1 tsp | Dried thyme |
| 1 tsp | Smoked paprika |
| ½ tsp | Cumin |
| ½ tsp | Salt |
| ½ tsp | Black pepper |
For the cucumber tomato salad: | |
| 1 cup | Chopped cherry tomatoes |
| 1 cup | Chopped cucumbers |
| 1 tbsp | Fresh parsley, chopped |
| 1 tbsp | Red wine vinegar |
| ½ tbsp | Olive oil |
| ¼ tsp | Salt |
| ¼ tsp | Black pepper |
For the mint tzatziki: | |
| ½ cup | Grated cucumber (squeezed of excess moisture) |
| ¾ cup | Plain (vegan) greek yogurt |
| 1–2 | Garlic cloves (2 for repelling vampires) |
| 1.5 tbsp | Lemon juice |
| 1 tsp | Red wine vinegar |
| 2 tbsp | Fresh mint, chopped (sub dill or parsley) |
| ½ tbsp | Olive oil |
| ¼ tsp | Dried oregano |
| ¼ tsp | Salt |
| ¼ tsp | Black pepper |
For serving: | |
| White rice | |
| Pickled onions (from our buffalo ranch crunch bowls) | |
| Kalamata olives | |
Instructions
Cooking mode
- Bring a small pot of generously salted water to a boil.
- Carefully add tofu pieces and gently boil for 5 minutes.
- Drain and pat dry.
- Whisk together all the marinade ingredients and toss the tofu in the marinade.
- Let it sit for 10–15 minutes (or longer).
- Heat a thin layer of avocado oil in a pan over medium heat.
- Cook tofu for 3–4 minutes on each side until browned and crispy.
- For the tomato cucumber salad, combine all ingredients in a small bowl and refrigerate until ready to serve.
- For the tzatziki, mix all ingredients in a bowl and refrigerate.
- Build your bowls with rice, crispy tofu, tomato cucumber salad, pickled onions, kalamata olives, and a big scoop of tzatziki.