Greek Tofu
Indulge in the vibrant flavors of the Mediterranean with this Greek Tofu recipe—a plant-based twist on classic Greek-inspired cuisine. Bite-sized cubes of firm tofu are marinated in a zesty blend of olive oil, lemon juice, red wine vinegar, garlic, and aromatic spices like oregano, thyme, and smoky paprika for a bold layer of flavor. After a quick pan-sear for golden, crispy edges, the tofu is tossed with briny kalamata olives, tangy sun-dried tomatoes, and fresh parsley for a refreshingly savory finish. This versatile vegan dish is perfect as a topping for crisp salads, stuffed into warm pita wraps, or served over fluffy rice or quinoa. Ready in just 35 minutes with an optional marinade time for enhanced taste, this Greek Tofu recipe is a delicious and healthy way to bring Mediterranean-inspired flavors to your table. Perfect for dinner, meal prep, or a flavorful plant-based main dish!
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Recipe Information
Ingredients
- 14 oz firm tofu
- 2 tbsp olive oil
- 3 tbsp lemon juice
- 2 tbsp red wine vinegar
- 3 cloves fresh garlic, minced
- 2 tsp dried oregano
- 1 tsp dried thyme
- 0.5 tsp ground cumin
- 0.5 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 0.25 cup kalamata olives, sliced
- 0.25 cup sun-dried tomatoes, julienned
Instructions
Press the tofu to remove excess moisture. Use a tofu press or wrap the tofu in a clean kitchen towel and place a heavy object on top for 15 minutes.
Once pressed, cut the tofu into 1-inch cubes and set aside.
In a medium-sized mixing bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, thyme, cumin, smoked paprika, salt, and black pepper to create the marinade.
Add the tofu cubes to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours for maximum flavor.
Heat a non-stick or cast-iron skillet over medium heat. Add a drizzle of olive oil to the pan.
Remove the tofu from the marinade (reserve the marinade) and sear the cubes in the hot skillet for 3–4 minutes on each side, until golden and crispy.
Lower the heat to medium-low, then pour the reserved marinade into the skillet. Let it simmer for 2–3 minutes to heat through and slightly thicken.
Toss the cooked tofu with chopped parsley, kalamata olives, and sun-dried tomatoes for a burst of fresh and briny flavors.
Serve warm as a topping for salads, in pita wraps, or alongside rice or quinoa.
Nutrition Facts
Calories |
270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 711 mg | 31% | |
| Total Carbohydrate | 13.1 g | 5% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.5 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 715 mg | 55% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 523 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
