Tofu Saganaki Skewers
These vegan skewers offer a delightful take on Greek saganaki, featuring pan-fried tofu marinated in lemon and herbs. They are perfect for a light lunch or a flavorful dinner, grilled to perfection with a hint of ouzo.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 262 kcal
Allergen information: may contain soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 400 gextra firm tofu, pressed and cut into 1-inch (2.5 cm) cubes
- 2 tbspouzo(optional)
marinade
- 1 pcslemon, juiced
- 1 tbspfresh oregano, chopped
- 1 tbspfresh dill, chopped
- 2 clovegarlic, minced
- 3 tbspolive oil
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
cooking
- 2 tbspolive oil
garnish
- 1 tbspfresh parsley, chopped
- 1 pcslemon, cut into wedges
Equipment
skewers · serving platter · grill · tongs · whisk · skillet · medium bowl
The method
Step by step
- 1
In a medium bowl, whisk together the lemon juice, oregano, dill, garlic, olive oil, salt, and black pepper for the marinade.
About 2 min
- 2
Add the pressed tofu cubes to the marinade and gently toss to coat evenly.
About 1 min
Cook’s note: Ensure all tofu pieces are well covered to absorb maximum flavor.
- 3
Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, allowing the tofu to marinate.
About 30 min
Cook’s note: Longer marinating time will result in more flavorful tofu.
- 4
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
- 5
Preheat a grill or a large non-stick skillet over medium-high heat.
About 5 min
- 6
Thread the marinated tofu cubes onto skewers, being careful not to overcrowd them.
About 5 min
- 7
If using a skillet, add the cooking olive oil and pan-fry the tofu skewers for 3-4 minutes per side, until golden brown and slightly crispy.
About 12 min
Cook’s note: Work in batches if necessary to avoid overcrowding the pan.
- 8
If grilling, brush the grill grates lightly with oil and grill the skewers for 3-4 minutes per side, until grill marks appear and the tofu is heated through.
About 12 min
- 9
Carefully pour the ouzo over the hot tofu skewers, if using, and allow it to flambé briefly.
About 1 min
Cook’s note: Be cautious when flambéing; ensure good ventilation and keep a lid nearby to extinguish flames if needed.
- 10
Transfer the tofu skewers to a serving platter.
- 11
Garnish with fresh parsley and serve immediately with lemon wedges.
About 1 min
Per serving
Nutrition
- Calories
- 261.9kcal
- Protein
- 8.8g
- Carbs
- 6.8g
- Fat
- 21.9g
- Fibre
- 1.7g
- Sugar
- 1.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover tofu skewers in an airtight container in the refrigerator.
Reheat gently in a dry skillet over medium heat or in a microwave until warmed through.
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