Tofu Souvlaki

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1.5 block super firm tofu

¾ cup Greek yogurt

2 tablespoons dijon mustard

3 tablespoons maple syrup (or brown sugar)

3 tablespoons lemon juice + zest

4.5 tablespoons olive oil

4.5 tablespoons soy sauce

3 cloves minced garlic

3 tablespoons grated Parmesan cheese

1.5 teaspoon smoked paprika

1.5 teaspoon onion powder

1.5 teaspoon dried oregano

1.5 teaspoon dried thyme

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Bowl/Toppings

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¾ small red onion, diced

1.5 cucumber, quartered

Red wine vinegar

Olive oil

Squeeze of lemon juice

Cherry tomatoes, halved

Tzatziki

Feta cheese

Hummus

Pita bread

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1. In a mixing bowl, whisk together the Greek yogurt, dijon mustard, maple syrup, lemon zest and juice, olive oil, soy sauce, minced garlic, Parmesan, smoked paprika, onion powder, oregano, thyme, salt, and pepper until smooth. Reserve 2 tablespoons of this marinade for later.

2. Gently pat your super firm tofu dry using a paper towel, then cut it into bite-sized chunks.

3. Toss the tofu pieces in the marinade until well-coated. Allow them to soak for at least 15 minutes.

4. Heat a skillet over medium heat, add olive oil, and cook for about 3 minutes on each side until golden brown and crispy.

5. Once browned, toss the cooked tofu with the reserved marinade.

6. Marinate cucumbers and red onion in olive oil, red wine vinegar and squeeze of lemon juice.

7. Serve tofu, tomatoes, cucumbers/red onions, hummus, tzatziki, and feta cheese over rice. Serve with pita bread.