Tofu Kebabs with Greek Salad & Coconut Tzatziki (v, df, gf, rsf)

This is a great low-carb dish, perfect for lunch or dinner! Serves 4.

Ingredients:

• 1 cup quinoa
• 400g firm tofu
• 2 tbsp olive oil
• 2 tsp lemon juice
• 2 cloves of garlic – chopped
• 1 tsp dried oregano
• 8 bamboo skewers soaked in water
• 120g rocket
• ½ red onion finely sliced
• ⅓ cup kalamata olives – pitted & chopped

Coconut Tzatziki Ingredients:

• 1 cup Raglan Food Co Natural Greek Style coconut yoghurt
• ½ cucumber – grated
• ¼ handful fresh mint – chopped
• 1 clove of garlic – finely chopped
• ½ lemon – grated to 1 tsp zest

Method:

1. Cook the quinoa in a pot of boiling water, according to packet instructions.
2. Press the tofu between a thick layer of paper towels to remove excess moisture. It is often easiest to do this by placing a weight on top such as a chopped board.
3. Combine the olive oil, lemon juice, garlic and oregano in a small bowl and season with salt and pepper.
4. Chop the tofu into 2.5cm cubes and add to the olive oil mixture. Set aside for 20 minutes or longer if possible.
5. Make the tzatziki by combining the yoghurt, cucumber, mint, garlic and lemon zest together in a small bowl. Season to taste with salt.
6. Toss the rocket, red onion and olives together in a bowl.
7. Thread the tofu onto the skewers.
8. Heat a large frying pan over a medium-high heat and cook the tofu kebabs until golden on each side.
9. Serve the tofu kebabs with salad and a good dollop of tzatziki alongside. Enjoy!

Thanks to MenuAid for creating this easy yet delicious recipe.