Pescatarian Feta-Marinated Tofu Kebabs with Olives
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Learn more →Ingredients
4 servings
For the kebabs
- 1 block (14 oz) extra-firm tofu
- 4 oz feta cheese, crumbled
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp black pepper
- ¼ tsp red pepper flakes
- 1 cup pitted kalamata olives
- 1 large red bell pepper, cut into 1-inch pieces
- 1 medium zucchini, cut into ½-inch rounds
- ½ red onion, cut into 1-inch wedges
- ¼ tsp salt
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Drain the tofu and press it firmly between several layers of paper towels, placing a heavy pan on top, for at least 30 minutes until most surface moisture is removed. Cut the pressed tofu into 1-inch cubes.
- 2
In a large bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, black pepper, red pepper flakes, and salt. Add the crumbled feta and stir to combine — the feta will partially dissolve into the marinade, making it thick and creamy.
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