Greek Grilled Tofu Meal

Greek Grilled Tofu

A vegetarian + vegan meal with Greek grilled tofu, rice + chard dish, and special prepped potatoes.

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Course: Dinner

Cuisine: Greek

Keyword: Vegan Greek Dinner, Veggie Greek Dinner

Servings:

Calories: 709kcal

Author: Patty

1 C Arborio Rice Raw
1 Bunch Chard Rainbow or red, sliced, seperte leaves from stem but we will cook both
6 T Extra Virgin Olive Oil
1 Red Onion Diced
4 Scallions Chop thinly, both 1/3green + white portions
1/3 C Dill Chopped
1/3 C Parsley Chopped leaves
2 T Lemon juice Freshly squeezed
Pinch Salt and pepper To taste

Make the marinade by placing all the ingredients in a bowl.
Slice the tofu into 1/2” thick “steaks” and cook in the microwave on a paper-towell lined plate for 1 min, then flip and put back for another 1 min. Then later in a lidded container, topped with marinade between layers of tofu.
Keep in the fridge for a minimum of 1 hour to a max of 12 hours.
Take the tofu from the fridge so it gets to room temp, they fry or grill so it is dark brown on its sides. Reserve marinate for Chard + Rice dish.

Rinse chard, rip leaves from the stalk, then seperately slice the stallks and leaves.
Dice red onion, and prep the herbs. Place oil in a large pot, add the oil and sauté the onion and scallions until soft.
Add the chard stems, salt and pepper and sauté for a few minutes to soften, then add the herbs, and after a minute add the chard leaves.
Add the raw rice, and water to cook it, and place on a low simmer for ~15 minutes covered.
Check to see if more water is needed at 10 minute mark. If the rice is done (we do not want it mushy), Move the pan off the heat but keep the lid on so it steams for another ~10 minutes.
After the tofu has been cooked take the remaining marinate and mix into the chard-rice mixture for added flavor.

Oven to 400F.
In a well oiled baking dish, add the well-washed, quartered potatoes in an even layer.
Combine the stock, garlic, olive oil, lemon, herbs and seasoning is a bowl and mix well. Pour over the potatoes and place into the oven for 45 minutes. Every 15 minutes turn the potatoes over and baste with the juices.
The liquid should be gone, and the potatoes should then be sprinkled with any remaining herbs and mixed. They should be creamy.

I used the concept of Spanakorizo (Greek spinach rice) but used the chard that was in my fridge instead of the frozen spinach.

I used a Greek-inspired marinate and chose to grill tofu instead of meat (skirt steak would go well with this marinate.