Tofu Souvlaki with Roasted Lemon Potatoes

Greek‑style tofu skewers served with classic lemon‑garlic roasted potatoes and creamy tzatziki.

Ingredients

• 14 oz tofu (cubed)
• Peppers/onion chunks
• Marinade: 2 tbsp oil, 2 tbsp lemon, garlic, oregano, salt & pepper
• 4 potatoes, oil, lemon, garlic, rosemary
• Tzatziki: yogurt, grated cucumber, dill, salt

Instructions

1. PREP AHEAD
2. - Press and cube tofu; whisk oil, lemon, garlic, oregano, salt, pepper for marinade.
3. - Thread tofu with pepper and onion chunks onto soaked wooden skewers.
4. - Scrub potatoes; cut wedges; toss with oil, lemon juice, garlic, rosemary, salt.
5. - Mix tzatziki: yogurt, grated cucumber, dill, pinch salt; chill.
6. - Heat oven to 400 °F and pre-heat grill pan or outdoor grill.
7. COOKING STEPS
8. 1. Spread potato wedges on parchment-lined sheet; roast 45 min, turning halfway, until golden and tender.
9. 2. While potatoes roast, marinate tofu skewers 30 min, turning once.
10. 3. Grill tofu skewers over medium-high heat 4–5 min per side until charred edges appear and vegetables soften.
11. 4. Plate skewers beside sizzling lemon potatoes; spoon chilled tzatziki on the side. Serve immediately.
12. (Active time ≈ 25 min | Total ≈ 1 hr)

Nutrition Facts