Warm pita, loaded with perfectly marinated grilled tofu, topped with tzatziki sauce – that sounds like a delicious lunch to me!
This homemade vegan souvlaki made with tofu is easy to make and super delicious!
All you need is tofu!In this vegan souvlaki recipe I used tofu instead of chicken.
Tofu is a great substitute for meats including pork, chicken, beef, and seafood in recipes. It’s high in protein and calcium. Thanks to overnight marinating, this vegan souvlaki gets lots of flavor and tastes amazing.
It’s always a good idea to freeze your tofu!
Usually, we freeze foods simply so that they do not go to waste or when we want to store them for a longer time. Tofu is one of those products that actually benefit a lot from freezing.
Why? Freezing gives it a more meaty [ firmer ] texture and allows it to absorb the marinades better. By the way, I noticed that all vegetable meat substitutes gain a lot in taste and texture after freezing.
How to freeze tofu?
Honestly, I simply put the whole package [ along with the liquid ] straight into the freezer, but you can take it out of the packaging, drain and throw it into a bag. If you rarely use a whole cube of tofu, just cut it into slices or cubes beforehand. That way you can defrost only the amount that you actually need.
Vegan souvlaki marinade.This simple marinade contains lots of garlic along with aromatic oregano and rosemary, extra virgin olive oil and lemon juice. It is best to let the tofu marinate, refrigerated, for a few hours or overnight. But if not, even 30 minutes is enough to infuse tofu with great flavor.
What to serve vegan souvlaki with?To assemble this perfect lunch, you need some warm pita bread and a few fixings – Greek tzatziki sauce is a must! I usually add tomatoes, cucumbers, red onions and lots of fresh dill.
You can also consider adding a few salads and sides to go along.
How to prepare vegan tzatziki sauce?Vegan tzatziki sauce is as simple to prepare as the original one. All you need to do is to replace greek yogurt with a plant based alternative.
Peel and grate your cucumbers, then squeeze the excess liquid out.
Transfer to a bowl, add minced garlic, chopped dill and plant based yogurt.
Season with salt, pepper and some lemon juice to taste and stir to combine.
Keep refrigerated for up to 3 days.
- BBQ, grill pan or an oven
- 2 blocks tofu
- 5 cloves garlic
- 1 tbsp dried oregano
- 1 sprig fresh rosemary
- 2 lemons juice only
- 4 tbsp extra virgin olive oil
- salt to taste
- chili flakes or fresh chili optional, to taste
- 1 cup unsweetened plant based yogurt of choice
- 1 clove garlic minced
- 4 tbsp cucumber grated
- salt to taste
- freshly ground pepper to taste
- 1 handful fresh dill chopped
- pita bread
- red onion
- In the large bowl combine minced garlic, oregano, rosemary, chili [ if using ] salt, pepper, olive oil and lemon juice.
- Break tofu into large pieces and add to the bowl with the marinade. Toss to combine, making sure tofu is well-coated with marinade. Cover tightly and refrigerate overnight.
- If using garden BBQ - soak wooden skewers in water for 10 - 20 minutes, to prevent burning.
- Thread marinated tofu pieces through the prepared skewers. Prepare outdoor grill [ or grill pan ]. Brush grates with a little oil and heat over medium-high heat.
- Place tofu skewers on the grill [ or cook in batches on the grill pan ] until well browned. Be sure to turn skewers to cook evenly on all sides. You can also place souvlaki in the oven at 350F [ 180ºC ] for 40 minutes.
- Meanwhile prepare tzatziki sauce and other fixings, and if you're adding greek pasta salad or other sides, prepare those as well [ some will take longer to prepare, so plan ahead ]
- When souvlaki is done, briefly grill pitas and keep warm.
223 kcal | Carbohydrates 4.5 g | Protein 13.5 g | Fat 16.5 g | Fiber 0.25 g
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
Hungry for more? Subscribe to the newsletter, follow me on Instagram and Pinterest!