Mediterranean tofu and rice

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
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

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
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!

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