Mediterranean tofu and rice

1 block of 454 g firm tofu, sliced or cubbed

Marinate for tofu, meat, or fish of choice or rice.
125ml (½ cup) extra-virgin olive oil 
125ml (½ cup)canola oil 
15 ml (1 tbsp)salted herb
2 garlic cloves 
30 ml (2 tbsp) flat-leaf parsley finely chopped 
10 ml (2 tsp) coriander powder 
15 ml (1 tbsp) fresh mint, finely chopped 
Pepper 
15 ml (1 tbsp) dried oregano 
15 ml (1 tbsp) nutritional yeast Juice 
zest of a blanched or organic lemon 

Ingredients for the mediterranean rice
796 ml can of diced tomatoes 250 ml 
(1 cup) steamed rice 
45 ml (3 tbsp) butter or margarine
15 ml (1 tbsp) salted herbs 
3 garlic cloves, peeled and roughly crushed 
15 ml (1 tbsp) dried oregano 
30 ml (2 tbsp) fresh basil, minced 
60 ml (4 tbsp) flat-leaf parsley, minced 
15 ml (1 tbsp) fresh mint 
20 pitted Kalamata olives, minced 
100 g crumbled feta cheese 

Instructions:

Thoroughly whisk all the ingredients for the marinade. 
Dip the tofu cubes in the marinade and stir to coat them well
with the marinade. Marinate at room temperature for 
1 to 3 hours. On a preheated and pre-oiled grill, 
over medium-high heat, grill the tofu cubes (or skewers)
for about 2 minutes on each surface, brushing them with 
the marinade. Reserve the remaining marinade to use again 
on another day or add to the rice, your choice. I usually 
save mine or use it all on my rice to replace the actual rice
marinate.
Drain the tomatoes. Reserve the cubes and 
put the juice in a medium saucepan. Add the rice and stir 
with a fork. Add butter or margarine, garlic cloves, oregano 
and salted herbs. Bring to a gentle boil, reduce heat to low,
cover and simmer for 12 minutes. 
Let stand covered for 5 minutes. Mix with a fork to separate 
the grains of rice and let cool completely. Stir in reserved 
diced tomatoes, tofu marinade, fresh herbs, olives and feta. 
Mix gently. Serve warm or cold, accompanied by tofu skewers.

From my home to yours, Enjoy!