Greek-style tofu skewers are paired with grilled veggies, a traditional Greek village salad, kalamata olives, tzatziki, grape leaves, and some pita bread for a thoroughly delicious and filling lunch.

These skewers hold remarkably well in the refrigerator which make them perfect ingredients for lunch box prepping. We grilled the tofu skewers and then removed the tofu and veggies from the skewers when they were done grilling for easy lunch box crafting. For an easy grill experience, I recommend grilling on top of copper grill mats. This is totally optional but can prevent sticking and burning.

Makes 8 Skewers

INGREDIENTS

• 1 14oz package of extra firm tofu pressed and drained

• 2 large zucchini

• 1-2 bell peppers

• 1 red/yellow onion

• 10 oz mushrooms

• 3 tbsp olive oil

• 1 lemon juiced

• 2 tbsp oregano

• salt and pepper, to taste

DIRECTIONS

1. Drain and press the tofu and soak the skewers first.

2. While the tofu is pressing, slice the zucchini into rounds, and the bell peppers and onions into chunks. Remove the stems from the mushrooms and rinse. Add the veggies into their own bowl.

3. Cut the tofu into 1" cubes and add to a separate bowl.

4. Dress the tofu with olive oil, oregano, salt and pepper and the juice of the lemon. Toss lightly until well coated. (If you can let, let the tofu sit in the marinade for 10-15 minutes)

5. Lightly season the veggies with the same marinade (minus lemon juice) and toss until well coated.

6. Skewer the tofu and veggies, putting 3 tofu cubes to a skewer and alternating with veggies. Reserve the rest of the marinade from the tofu.

7. Grill on medium-high heat for about 15-20 minutes, rotating as each side starts to brown.

8. When finished cooking, drizzle the tofu skewers with the rest of the leftover marinade or a fresh squeeze of lemon.