Souvlaki-Style Tofu (version 2.0)
Okay. So this tofu recipe is so delicious even a dedicated "tofu hater" will like this. Seriously. This is a slight variation of this original version where the tofu was baked. What's different with this version (and is not represented in the printed recipe below), is that I added a couple teaspoons of smoked paprika to the marinade, diced the tofu (instead of slicing it, and after marinating it I rolled each piece in cornmeal. Then instead of baking it I pan-fried them in olive oil to crunchy deliciousness (yum!). And yes, before you ask, this recipe can also be baked but it will not be as crispy (I tried it both ways). Anyhow, try this recipe and I dare you to try to just eat one.
Makes about 6 servings
1 pound extra-firm tofu
souvlaki marinade (recipe below)
Remove the tofu from its package and drain it. Set the tofu on a plate with 2 or 3 plates on top of it, gently squeezing out some of it's moisture. Leave the tofu to drain for 10-15 minutes. Slice the tofu about ½ inch thick. Lay the tofu in a pan and pour enough of the marinade over the tofu to cover it, turning it to coat all sides. Marinate the tofu for at least 30minutes. Preheat an oven to 350F. Transfer the tofu to a baking sheet that is fitted with a wire rack, leaving some of the marinade on the tofu. Bake it in the preheated oven for about 20-30 minutes, or until the tofu begins to brown at its edges. For firmer tofu, turn it over and bake another 10 minutes. This is delicious straight from the oven, at room temperature, or chilled as a snack, on a sandwich, or salad.
Makes about 2 cups
12 cloves garlic
1 cup extra virgin olive oil
1 cup red wine vinegar
1 tablespoon dried oregano
1 tablespoon sea salt
½ small onion, diced
1 small bunch parsley, washed and course chopped
Combine the garlic and olive oil in a small skillet and place it over a low flame. Heat the oil until the garlic begins to simmer. Cook the garlic very slowly until it is golden brown, then remove the pan from the heat and allow to cool in the oil to room temperature. Once the garlic and oil are cooled, combine them in a food processor with the remaining ingredients and process until smooth.