Vegan Slouvaki (Tofu Skewers)
These tofu skewers make for the best vegan souvlaki sandwich wraps! Packed with aromatic spices and zesty lemon juice, the marinated tofu cubes are grilled until charred, juicy and flavorful. It is easy to make and completely plant-based!
Servings: 12 large cubes
Calories: 42kcal
Equipment
- Marinating container (or large bag)
- Skewers optional
- Grill or BBQ or pan
Ingredients
- 14-16 oz extra firm tofu
- ¼ cup lemon juice
- 2 tbsp olive oil or vegetable broth
- 1 tsp garlic powder
- 1 tsp paprika sweet or smoked
- 1 tsp dried oregano
- 1 tsp onion powder
- ½ tsp dried basil
- ½ tsp dried dill optional
- 1 tsp salt
Instructions
- Start by removing as much water as possible from your block of tofu. If you have a tofu press, then use it. Otherwise, you can wrap the tofu in a clean towel and place something heavy over for 20-30 minutes.
- Meanwhile, combine the lemon juice, olive oil, spices (garlic powder, onion powder and paprika) and dried herbs (oregano, dill and basil). Whisk until combined.
- Cube the tofu in large pieces (large enough to hold well on a skewer if using) and transfer them to the marinade. Toss and flip the pieces so they are well covered, cover the dish and transfer to the fridge. Marinate for at least an hour, ideally overnight.
- When ready to cook the tofu, warm up your pan or grill (or outdoor BBQ) with a little oil. Transfer the cubes of tofu over a few skewers (if using) and cook on each side until charred and browned.
- To serve, transfer over pita bread with fresh cucumber, tomato and salad and drizzle vegan tzatziki over. Or, serve the souvlaki over buddha bowls or fresh salads.
Video
Notes
- Remove as much water from the tofu as you can. If you have a tofu press, then this is a great recipe to use it. The more you remove the water, the more the marinade will be soaked up by the tofu.
- Allow enough time to marinate the tofu! If you can make it the day before you need it, then that's best so the tofu can marinate overnight. If in a pinch, then try to marinate for at least one hour and brush extra marinade over the cubes as they cook.
- Use a very hot BBQ or pan! The goal is to create some charred areas or lines on the tofu, which gives it so much flavor and texture.
- If using wooden or bamboo skewers and grilling the tofu skewers on a hot flame or a BBQ, then I highly recommend soaking the skewers in water first to prevent them from burning.
- Storage: You can combine the tofu and marinade up to 3 days ahead of time. Once grilled, keep the souvlaki in an airtight container in the fridge for up to 4 days. Make sure to cover them with extra sauce if you have some remaining so the tofu does not dry and stays super juicy. Reheat the souvlaki on a grill or in a pan to recreate a crispy crust, but you can also use the microwave if in a pinch.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 42kcal | Carbohydrates: 2g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 215mg | Potassium: 69mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 88IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg