- Block of Extra Firm Tofu (do not use a less firm)
- 4 Tbls Olive Oil
- 1 Tbls Red Wine Vinegar (sub Apple Cider Vinegar works)
- 3 Tbls Lemon Juice
- 2 tsp Garlic Powder
- 1 tsp Dill
- 1 tsp Salt
- 1/2 tsp Thyme
- 1/4 tsp Cinnamon
- 1 tsp Onion Powder
- 1 Tbls Oregano
At least 4-5 hours before dinner, or the night before. Remove tofu from package and press to remove excess water. Press at least 30 minutes. Remove from press.
Cut block into two slabs, then cut each slab into 1/2-3/4″ strips. Then cut each strip into cubes. At the end, you want all cubes about 1/2-3/4″ square. No need to be exactt.
In a large cup or small bowl, whisk all the remaining ingredients. Put cubes in a sealable plastic bag (ziploc) or a container. Mix in the marinade. Turn carefully to fully coat so as to not break up the cubes. Make sure all cubes are separated. Place bag or container in the frig and marinate for at least 4 hours or overnight.
Place cubes on skewers. This should make 6 skewers. Place on a hot grill. Turn to get a little browning on the outside. If you are not grilling, you can place these on a pan with parchment or a non-stick surface in the oven at 425 degrees F for 20-25 minutes.
Serve with pita bread, add in chopped lettuce, tomato, hummus. You can also add vegan ranch or vegan tzatziki sauce. I like it on home made pita or naan bread. This would work well also served with a side of greek rice.