A vegetarian + vegan meal with Greek grilled tofu, rice + chard dish, and special prepped potatoes.
Course: Dinner
Cuisine: Greek
Keyword: Vegan Greek Dinner, Veggie Greek Dinner
Servings: 6
Calories: 709kcal
Author: Patty
Ingredients
Tofu + Marinade
⅓cupExtra Virgin Olive Oil
¼cupBalsamic vinegarI used mostly pomegranate infused balsamic
2TLemon juiceMeyer Lemons
1TTamari
1TOreganoFresh, chopped
1TRosemaryFresh, chopped
1TGarlicFresh, minced
Salt and black pepper To taste
1pkg. extra-firm tofu12 oz.
Chard + Rice
1CArborio RiceRaw
1BunchChardRainbow or red, sliced, seperte leaves from stem but we will cook both
6TExtra Virgin Olive Oil
1Red OnionDiced
4ScallionsChop thinly, both 1/3green + white portions
1/3CDillChopped
1/3CParsleyChopped leaves
2TLemon juiceFreshly squeezed
PinchSalt and pepperTo taste
Potatoes
2#PotatoesI use Yukon Gold, unpeeled and chopped into wedges
5ClovesGarlicMinced and crushed1/2
1/2CVeggie BrothHomemade, or use chicken broth
1/2COlive oil
1TDried Oregano
1tKosher salt
2TParsleyTo drizzle on top of dish
Instructions
Tofu + Marinade
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.
Chard + Rice
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.
Potatoes
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.
Notes
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.