Greek Mirnated Tofu - Cooking Like Kate

Press and cube the tofu. In a large bowl, combine the tofu cubes, shallot, olives, roasted red peppers, and the marinade ingredients (olive oil, lemon juice, zest, red wine vinegar, garlic, smoked paprika, oregano, crushed red pepper flakes, salt, and black pepper).
1 (14-ounce) block of firm or extra-firm tofu, 1 large shallot, 1/4 cup extra virgin olive oil, juice and zest of 1 lemon, 1 tbsp red wine vinegar, 1 clove garlic, 1/4 tsp smoked paprika, 1/2 tsp dried oregano, 1/4 tsp crushed red pepper flakes, 1/3 cup pitted Kalamata olives, 1/4 cup roasted red peppers, 1 tbsp fresh oregano, 1 tbsp fresh dill, salt and freshly ground black pepper
Toss well, cover, and refrigerate for at least 2 hours or overnight for maximum flavor.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Spread the marinated tofu mixture evenly on the baking sheet.
Roast for 20–25 minutes, flipping halfway through, until the tofu is golden and slightly crisp on the edges.

In a small bowl, whisk together tahini, lemon juice, water, minced garlic, honey (if using), fresh parsley, dill, mint, and salt to taste.
1/3 cup tahini, juice of 1 large lemon, 1 clove garlic, 1 tbsp fresh parsley, 1 tbsp fresh dill, 1 tsp fresh mint, 1 tsp honey or maple syrup, salt
Adjust the consistency by adding more water, 1 tablespoon at a time, until it’s pourable but creamy.
2 tbsp water

Divide the cooked quinoa, rice, or orzo into serving bowls. Add a handful of spinach or mixed greens.
Top with the roasted marinated tofu mixture, diced cucumber, and vegan feta (if using).
Drizzle the herby lemon sauce generously over the bowls. Sprinkle with toasted pine nuts or sunflower seeds for added crunch.
Serve immediately for a fresh and flavorful meal, or pack as a meal-prep option for later.

Press the tofu for at least 15–20 minutes to remove excess moisture, which helps the tofu absorb the marinade and roast to a crisp texture.
Marinate the tofu for 30 minutes at a minimum, but longer marination (2–4 hours or overnight) enhances the flavors.
Customize the sauce: Add more water to the lemon tahini sauce for a thinner consistency, or leave it thicker for a creamy drizzle.
Crispier tofu: For extra crispiness, you can broil the tofu for 1–2 minutes at the end of roasting.
Meal Prep Tip: This recipe stores well! Store tofu, sauce, and grains separately for up to 3 days in the fridge.
Vegan Feta: For an optional topping, try adding vegan feta or crumbled nuts for extra flavor and texture.