🇬🇷 GreeceCatalog recipe
Cubes of pan-crisped tofu tossed with garlic, lemon, oregano and blistered tomatoes over wilted spinach — souvlaki's seasoning turned fully plant-based.
For 4 servings.
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Press the tofu between paper towels under a weight for at least 10 minutes to push out excess water.
💡 Skipping the press is the single biggest reason home tofu turns out soggy instead of crisp.
Cut the tofu into 2 cm cubes and toss lightly with the cornstarch, salt and pepper.
Heat the oil in a large skillet over medium-high heat and fry the tofu, turning occasionally, until golden and crisp on most sides, about 8 minutes.
Push the tofu to one side, add the garlic and cook 30 seconds, then add the tomatoes and cook until they start to blister and collapse, 4 minutes.
Stir in the lemon juice and oregano, then add the spinach and toss until just wilted.
Season and serve hot, straight from the pan.
Tofu has no roots in traditional Greek cooking, but the country's lemon-oregano-garlic seasoning translates easily onto it, and the combination has become a fixture on plant-based menus in Athens and Thessaloniki over the past decade. Pressing the tofu hard before it hits the pan is what actually gets it crisp.
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Nothing here yet — questions about technique, timing, and substitutions all welcome.