You can do Greek without meat. And, these Greek Tofu Skewers with Tzatziki and Feta Crumble are just the way to do it! Okay, I know I’m one of those foodies who tends to go on and on about food, but I really must with this particular gem. I’m not a huge fan of Greek food, but from time to time, I do enjoy a Greek salad or Moussaka – OMG – Moussaka is so good! (Mental Note: make some!) Oh, and if you are here for a chance to win a $50 Amazon Online Gift Card, simply scroll to the bottom of this page and fill in the form. Good luck! 🙂
At the cottage this summer, I was self-assigned with the task of preparing meals for us three. Maybe task is a poor word choice – pleasure; fun; enjoyment; satisfaction? Y’all know I love to cook! Well, you all know by now that John.e is the vegetarian in our household, but since my daughter moved in with us at the beginning of summer, she has also become a part of the vegetarian cult movement. (No, I’m not bitter!)
She’s 13 years old and I’m so proud of her for being strong enough to give up eating meat and fish. She grew up in a primarily meat-eating home, so it might not be an easy thing to do, but for her, it seems rather easy. She got off the airplane on July 2 and the vegetarian lifestyle was adopted.
Now, I’m sure that living with John.e and me is making the transition much easier. After all, I prepare vegetarian food every day. Every. Single. Day. (No, I’m not bitter!) To be honest, I’ve even tried to tempt her on two separate occasions with chicken and sausage. She did not cave.
After her first week, all three of us watched a documentary called Vegucated on Netflix (which was very disturbing to watch for me) and I think that sealed the deal. So, on our seven day stay at the cottage, I was determined to prepare a week’s worth of vegetarian dishes. This dish was born as a result.
I cannot tell you how much I love tofu. The way it takes on the taste of whatever you cook it with or in, and how it maintains its shape and consistency if prepared properly is fantastic. I must confess though, I’ve only ever cooked extra firm tofu. It’s got a meatier texture which meets my desires for meat.
Look at these pictures! Are you not drooling? I can’t wait to make these again! Next time, I’ll be sure to bring a squeeze bottle to the cottage so I can drizzle the tzatziki rather than dollop. Or maybe a dollop isn’t so bad; no one has every complained about too much tzatziki! (Have they??)
- 2 packages extra firm tofu, cubed into 1” pieces
- 1 red onion, chopped into 1” pieces
- 1 bottle Greek salad dressing
- 2 tablespoons olive oil
- 1 cup prepared tzatziki sauce
- ½ cup feta, crumbled
- 1 teaspoon dried oregano
- Place the red onion, tofu, olive oil, and 1 cup of the Greek salad dressing into a large bowl and toss to coat. Allow to marinate for 60 minutes.
- Preheat your grill to 400 degrees.
- Skewer the red onion and tofu in an alternating fashion.
- Place the skewers on the grill and cook for 4-5 minutes per side or until a slight char forms on the tofu.
- After each turn, baste with the remaining marinade.
- Remove from the grill and place on a large cutting board or serving platter.
- Drizzle with some of the remaining Greek salad dressing and top with the crumbled feta. (Don’t use the marinade if you have any left – discard this!)
- Spoon a dollop or two of the tzatziki onto the skewers, sprinkle over the dried oregano and serve immediately.