25+ Delectable Greek Tofu Recipes You Need to Try

Greek cuisine is celebrated for its vibrant flavors, fresh ingredients, and rich history.

However, for those seeking plant-based options or incorporating more tofu into their diet, traditional Greek recipes can sometimes seem out of reach. Fear not!

This blog article is here to bridge that gap. We have compiled an exciting collection of over 25 Greek tofu recipes that bring together the best of Mediterranean flavors with the versatility of tofu.

From savory appetizers like spanakopita and moussaka to hearty stews and satisfying gyros, these recipes will not only tantalize your taste buds but also nourish your body.

Whether you’re a seasoned cook or just starting your culinary journey, you’ll find a range of dishes that are easy to make and perfect for any occasion.

Let’s dive into the world of Greek tofu recipes and discover how this humble ingredient can transform your meals into delightful Mediterranean feasts!

25+ Delectable Greek Tofu Recipes You Need to Try

With these 25+ Greek tofu recipes at your fingertips, you can enjoy the best of Mediterranean cuisine while embracing a plant-based lifestyle.

Each recipe is crafted to highlight the unique flavors and textures of Greek cooking, showcasing how tofu can be transformed into delicious and satisfying meals.

Whether you’re hosting a dinner party, preparing a family meal, or simply looking for something new to try, these recipes are sure to impress.

So gather your ingredients, unleash your inner chef, and embark on a culinary journey through the sun-soaked landscapes of Greece.

Your taste buds will thank you!

Tofu Souvlaki with Tzatziki Sauce

Tofu Souvlaki is a vegetarian twist on the classic Greek street food. Marinated in a flavorful blend of herbs and spices, the tofu is grilled to perfection and served with a refreshing tzatziki sauce. This dish not only celebrates the vibrant flavors of Greece but also provides a protein-rich option for plant-based eaters.

Ingredients:

For the Tofu Souvlaki:

• 14 oz (400g) firm tofu, pressed and cut into 1-inch cubes
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Skewers (if using wooden skewers, soak in water for 30 minutes)

For the Tzatziki Sauce:

• 1 cup Greek yogurt (or plant-based yogurt)
• 1 small cucumber, grated and drained
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• Salt and pepper to taste

Instructions:

1. Marinate the Tofu: In a bowl, whisk together olive oil, lemon juice, oregano, garlic powder, paprika, salt, and pepper. Add the cubed tofu, ensuring each piece is well coated. Cover and let it marinate in the refrigerator for at least 30 minutes (up to 2 hours for more flavor).
2. Prepare the Tzatziki Sauce: In a separate bowl, combine the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, dill, salt, and pepper. Mix well and refrigerate until ready to serve.
3. Skewer the Tofu: Preheat the grill or a grill pan over medium-high heat. Thread the marinated tofu onto the skewers.
4. Grill the Souvlaki: Grill the skewers for about 8-10 minutes, turning occasionally, until golden and slightly charred.
5. Serve: Remove from the grill and serve warm with the tzatziki sauce on the side. Pair with pita bread and a side salad for a complete meal.

Tofu Souvlaki is an excellent dish that encapsulates the essence of Greek cuisine while catering to a vegetarian lifestyle. The marination process infuses the tofu with rich flavors, making it a satisfying meal. The creamy tzatziki sauce adds a delightful contrast, making each bite refreshing. This dish is perfect for gatherings, barbecues, or a weeknight dinner, bringing a taste of Greece right to your table.

Greek Tofu Salad with Lemon Dressing

This Greek Tofu Salad combines fresh vegetables, herbs, and marinated tofu, creating a vibrant and nutritious dish. The lemon dressing adds a zesty kick, making it a perfect light lunch or dinner option. The balance of flavors and textures makes this salad not only visually appealing but also packed with nutrients.

Ingredients:

• 14 oz (400g) firm tofu, pressed and diced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 4 cups mixed salad greens (spinach, arugula, romaine)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup feta cheese (or vegan feta)

For the Lemon Dressing:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (or maple syrup for vegan)
• Salt and pepper to taste

Instructions:

1. Marinate the Tofu: In a bowl, mix olive oil, lemon juice, oregano, salt, and pepper. Add the diced tofu and gently toss to coat. Let it marinate for at least 15 minutes.
2. Prepare the Lemon Dressing: In a small jar, combine olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Shake well until emulsified.
3. Cook the Tofu: Heat a non-stick skillet over medium heat. Add the marinated tofu and cook for about 5-7 minutes, turning occasionally, until golden and crispy.
4. Assemble the Salad: In a large bowl, combine the salad greens, cherry tomatoes, cucumber, bell pepper, red onion, and Kalamata olives. Add the cooked tofu and toss gently.
5. Dress the Salad: Drizzle the lemon dressing over the salad and toss to combine. Top with feta cheese.

This Greek Tofu Salad is a refreshing and healthy meal that brings together an array of textures and flavors. The crispy tofu adds protein and substance, while the fresh vegetables provide crunch and nutrients. The zesty lemon dressing elevates the dish, making it an ideal choice for a light lunch or a colorful dinner. Enjoy it on its own or alongside grilled pita bread for a complete Greek-inspired meal.

Greek Tofu Moussaka

Moussaka is a classic Greek dish typically made with layers of eggplant, meat, and béchamel sauce. This vegetarian version substitutes the meat with spiced tofu, creating a rich and hearty dish that stays true to its roots. Perfect for family gatherings or meal prep, this moussaka offers comfort and flavor in every layer.

Ingredients:

• 14 oz (400g) firm tofu, pressed and crumbled
• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon cinnamon
• 1 teaspoon paprika
• Salt and pepper to taste
• Olive oil for frying

For the Béchamel Sauce:

• 4 tablespoons butter (or vegan butter)
• 1/4 cup all-purpose flour
• 2 cups milk (or plant-based milk)
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1/2 cup grated cheese (or vegan cheese) for topping

Instructions:

1. Prepare the Eggplant: Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.
2. Cook the Eggplant: In a skillet, heat olive oil over medium heat. Fry the eggplant slices until golden brown on both sides. Remove and set aside.
3. Cook the Tofu Mixture: In the same skillet, add more olive oil if needed, then sauté the onions until translucent. Add garlic and crumbled tofu, cooking for about 5 minutes. Stir in the crushed tomatoes, tomato paste, oregano, cinnamon, paprika, salt, and pepper. Simmer for about 10 minutes.
4. Make the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually whisk in the milk, continuing to stir until the sauce thickens. Season with nutmeg, salt, and pepper.
5. Assemble the Moussaka: Preheat the oven to 375°F (190°C). In a baking dish, layer half of the eggplant slices, followed by the tofu mixture, and then the remaining eggplant. Pour the béchamel sauce over the top and sprinkle with grated cheese.
6. Bake: Bake for 30-35 minutes or until the top is golden and bubbly. Allow it to cool for a few minutes before serving.

Greek Tofu Moussaka is a comforting and indulgent dish that showcases the beauty of Greek flavors in a vegetarian format. The layers of tender eggplant, savory tofu, and creamy béchamel come together to create a delightful experience for the palate. Perfect for entertaining or a cozy family dinner, this moussaka will impress both vegetarians and meat-eaters alike. Serve with a simple green salad for a complete meal that celebrates the richness of Greek cuisine.

Tofu Spanakopita

Spanakopita is a beloved Greek pastry traditionally filled with spinach and feta cheese. This tofu variation offers a delightful plant-based twist, using seasoned tofu to replace the cheese while maintaining the flaky, crispy texture of the phyllo dough. This dish makes for an excellent appetizer or light lunch, packed with nutrients and flavor.

Ingredients:

• 14 oz (400g) firm tofu, pressed and crumbled
• 4 cups fresh spinach (or 1 package frozen spinach, thawed and drained)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried dill
• 1 teaspoon lemon juice
• Salt and pepper to taste
• 10 sheets of phyllo dough
• 1/4 cup melted butter (or olive oil) for brushing

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Sauté the Spinach Mixture: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and cook for another minute. Add the spinach, cooking until wilted. If using frozen spinach, make sure to remove excess moisture.
3. Combine the Filling: In a large bowl, mix the sautéed spinach mixture with crumbled tofu, dill, lemon juice, salt, and pepper until well combined.
4. Prepare the Phyllo: Lay one sheet of phyllo dough on a clean surface and brush with melted butter. Layer another sheet on top and repeat.
5. Fill and Fold: Place a portion of the filling along one edge of the layered phyllo. Fold the sides over the filling and roll it up tightly to form a log. Place the rolled spanakopita seam-side down on a baking sheet. Repeat with the remaining dough and filling.
6. Bake: Brush the tops with more melted butter and bake for 25-30 minutes, or until golden brown and crispy.

Tofu Spanakopita is a delightful fusion of traditional flavors and modern dietary choices. The flaky phyllo dough, paired with the savory filling of spinach and seasoned tofu, creates a delicious snack or meal option. Perfect for entertaining or casual dining, these pastries are sure to impress and are versatile enough to serve warm or at room temperature. They also freeze well, making them an excellent choice for meal prep.

Greek Tofu Stew with Chickpeas

This hearty Greek Tofu Stew is a comforting dish that brings together protein-packed tofu, chickpeas, and an array of vegetables in a rich tomato sauce. It’s a one-pot meal that’s not only simple to prepare but also bursting with flavors typical of Greek cuisine. This stew is perfect for a cozy dinner and can easily be made in advance for meal prep.

Ingredients:

• 14 oz (400g) firm tofu, pressed and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 cups diced tomatoes (fresh or canned)
• 1 cup vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Sauté the Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and cook for an additional minute.
2. Add Tofu and Spices: Add the cubed tofu, oregano, smoked paprika, cumin, salt, and pepper. Cook for about 5 minutes until the tofu is lightly browned.
3. Incorporate Tomatoes and Chickpeas: Stir in the diced tomatoes and chickpeas. Pour in the vegetable broth and bring to a boil.
4. Simmer: Reduce the heat to low, cover, and let it simmer for about 20-25 minutes, allowing the flavors to meld together. Adjust seasoning if necessary.
5. Serve: Ladle the stew into bowls and garnish with fresh parsley. Serve warm with crusty bread or over rice.

This Greek Tofu Stew with Chickpeas is a nourishing dish that encapsulates the warmth and richness of home-cooked meals. The combination of tofu and chickpeas provides a hearty source of protein, while the spices and vegetables create a depth of flavor that’s truly satisfying. Perfect for chilly evenings, this stew can be made ahead of time, allowing the flavors to develop further. Enjoy it with family and friends for a wholesome and comforting dining experience.

Greek Tofu Pita Wraps

Greek Tofu Pita Wraps are a fun and flavorful way to enjoy a quick meal. Stuffed with marinated tofu, fresh vegetables, and a tangy tahini sauce, these wraps are not only easy to assemble but also perfect for on-the-go lunches or casual dinners. They provide a balance of protein, fiber, and fresh ingredients, making them a nutritious choice.

Ingredients:

For the Marinated Tofu:

• 14 oz (400g) firm tofu, pressed and sliced into thin strips
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste

For the Tahini Sauce:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon water (more if needed)
• 1 clove garlic, minced
• Salt to taste

For the Wraps:

• 4 whole wheat pitas
• 1 cup lettuce or spinach
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• Kalamata olives (optional)

Instructions:

1. Marinate the Tofu: In a bowl, combine olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper. Add the sliced tofu and gently toss to coat. Let it marinate for at least 15 minutes.
2. Cook the Tofu: Heat a skillet over medium-high heat and add the marinated tofu. Cook for about 5-7 minutes, turning occasionally, until golden and crispy.
3. Make the Tahini Sauce: In a small bowl, whisk together tahini, lemon juice, water, minced garlic, and salt until smooth. Adjust the consistency with more water if needed.
4. Assemble the Wraps: Warm the pitas in a dry skillet or microwave. Fill each pita with a layer of lettuce or spinach, cooked tofu, cherry tomatoes, cucumber, red onion, and olives. Drizzle with tahini sauce.
5. Serve: Serve the wraps immediately while warm, or wrap them in foil for a portable lunch.

Greek Tofu Pita Wraps are a delightful way to experience the vibrant flavors of Greek cuisine in a convenient format. The marinated tofu brings a savory depth, while the fresh vegetables add crunch and brightness. The creamy tahini sauce ties everything together, creating a satisfying meal that’s perfect for busy days. These wraps can be customized with your favorite ingredients, making them a versatile option for any meal. Enjoy these wraps as a quick lunch or a light dinner, and savor the delicious taste of Greece in every bite.

Greek Tofu and Vegetable Kebabs

Greek Tofu and Vegetable Kebabs are a colorful and flavorful dish perfect for grilling season or any outdoor gathering. Marinated tofu and fresh vegetables come together on skewers for a deliciously smoky and savory experience. These kebabs can be served as an appetizer, a main dish, or even in a wrap, making them a versatile choice for any meal.

Ingredients:

• 14 oz (400g) firm tofu, pressed and cut into 1-inch cubes
• 1 bell pepper (red, yellow, or green), cut into 1-inch pieces
• 1 red onion, cut into wedges
• 1 zucchini, sliced into rounds
• 1 cup cherry tomatoes
• 4 tablespoons olive oil
• 3 tablespoons lemon juice
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Skewers (if using wooden skewers, soak them in water for 30 minutes)

Instructions:

1. Marinate the Tofu: In a bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add the cubed tofu and gently toss to coat. Let marinate for at least 30 minutes.
2. Prepare the Vegetables: While the tofu marinates, chop the vegetables into similar-sized pieces for even cooking.
3. Assemble the Kebabs: Thread the marinated tofu and vegetables onto the skewers, alternating between tofu and vegetables for variety.
4. Grill the Kebabs: Preheat a grill or grill pan over medium-high heat. Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the tofu is golden and the vegetables are tender.
5. Serve: Remove the kebabs from the grill and serve hot, drizzled with additional lemon juice if desired.

Greek Tofu and Vegetable Kebabs are a vibrant and satisfying dish that celebrates the essence of Mediterranean grilling. The marinated tofu absorbs the flavorful spices, while the fresh vegetables add crunch and natural sweetness. These kebabs are perfect for a summer cookout or a quick weeknight meal, making them a hit with both vegetarians and meat lovers alike. Serve them with a side of tzatziki or a fresh salad for a complete meal that showcases the flavors of Greece.

Greek Tofu Pasta Salad

This Greek Tofu Pasta Salad is a hearty and nutritious dish that combines protein-packed tofu with classic Greek ingredients. Tossed in a zesty dressing, the salad features colorful vegetables and olives, making it a perfect option for picnics, potlucks, or quick lunches. It’s filling, flavorful, and can be enjoyed chilled or at room temperature.

Ingredients:

• 8 oz (225g) pasta (fusilli or penne work well)
• 14 oz (400g) firm tofu, pressed and cubed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese (or vegan feta)
• 1/4 cup fresh parsley, chopped

For the Dressing:

• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Cook the Pasta: Boil the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. Prepare the Tofu: While the pasta cooks, heat a skillet over medium heat with a tablespoon of olive oil. Add the cubed tofu and cook for about 8-10 minutes, turning occasionally until golden brown. Let cool.
3. Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and pepper until well combined.
4. Combine Ingredients: In a large bowl, combine the cooked pasta, sautéed tofu, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese. Pour the dressing over the salad and toss to combine.
5. Serve: Garnish with fresh parsley before serving. This salad can be enjoyed immediately or refrigerated for an hour to allow the flavors to meld.

This Greek Tofu Pasta Salad is a delightful blend of flavors and textures that make it a standout dish for any occasion. The protein-rich tofu and wholesome pasta create a satisfying base, while the fresh vegetables and tangy dressing add brightness. Ideal for meal prep, this salad can be made ahead of time, making it a convenient option for busy days. Serve it as a light lunch, a side dish at a barbecue, or a nutritious dinner, and enjoy a taste of Greece with every bite.

Greek Tofu and Quinoa Stuffed Peppers

Greek Tofu and Quinoa Stuffed Peppers are a wholesome and colorful dish that’s perfect for a nutritious dinner. Each bell pepper is filled with a delicious mixture of quinoa, seasoned tofu, tomatoes, and herbs, making it a complete meal in one. This dish is not only visually appealing but also packed with flavor and nutrients.

Ingredients:

• 4 large bell peppers (any color)
• 14 oz (400g) firm tofu, pressed and crumbled
• 1 cup cooked quinoa
• 1 can (14 oz) diced tomatoes, drained
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup feta cheese (or vegan feta) for topping
• Fresh parsley for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds. Lightly brush the outside with olive oil and place them in a baking dish.
3. Sauté the Filling: In a skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent. Stir in the minced garlic and cook for another minute. Add the crumbled tofu, oregano, cumin, salt, and pepper, cooking for 5-7 minutes.
4. Combine the Filling: In a large bowl, mix the sautéed tofu with cooked quinoa and diced tomatoes until well combined.
5. Stuff the Peppers: Fill each bell pepper with the tofu and quinoa mixture, packing it down gently. Top with feta cheese.
6. Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is slightly golden.
7. Serve: Garnish with fresh parsley and serve warm.

Greek Tofu and Quinoa Stuffed Peppers are a delicious and nutritious option that brings a touch of Mediterranean flair to your dinner table. Each pepper is a delightful bundle of flavors, combining the earthiness of quinoa, the protein of tofu, and the freshness of herbs and tomatoes. This dish is not only visually appealing but also versatile, making it suitable for meal prep or entertaining guests. Serve it with a side salad for a complete and satisfying meal that showcases the best of Greek-inspired cooking.

Greek Tofu Gyros

Greek Tofu Gyros are a plant-based twist on the classic Greek street food. This recipe features marinated and grilled tofu wrapped in warm pita bread with fresh vegetables and a creamy tzatziki sauce. These gyros are perfect for a quick and satisfying meal, bringing the vibrant flavors of Greece right to your kitchen.

Ingredients:

• 14 oz (400g) firm tofu, pressed and sliced into strips
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 4 whole wheat pita breads
• 1 cup lettuce or mixed greens
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• Kalamata olives (optional)

For the Tzatziki Sauce:

• 1 cup plain yogurt (or dairy-free yogurt)
• 1/2 cucumber, grated and drained
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Marinate the Tofu: In a bowl, whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper. Add the tofu strips and marinate for at least 30 minutes.
2. Make the Tzatziki Sauce: In a bowl, combine yogurt, grated cucumber, minced garlic, lemon juice, olive oil, salt, and pepper. Mix well and refrigerate until ready to serve.
3. Cook the Tofu: Heat a grill pan over medium-high heat. Grill the marinated tofu strips for about 4-5 minutes on each side, or until golden and slightly charred.
4. Assemble the Gyros: Warm the pita bread in a dry skillet or microwave. Fill each pita with grilled tofu, lettuce, cucumber, cherry tomatoes, red onion, and olives.
5. Serve: Drizzle tzatziki sauce over the fillings and serve immediately.

Greek Tofu Gyros are a delicious and satisfying meal that captures the essence of traditional Greek cuisine in a plant-based format. The marinated tofu is flavorful and perfectly complemented by the fresh vegetables and creamy tzatziki sauce. These gyros are not only easy to make but also perfect for casual dinners or entertaining guests. Enjoy them with friends and family, and savor the taste of Greece in every bite.

Greek Tofu Fritters with Tzatziki

Greek Tofu Fritters are a delightful appetizer or snack that combines the flavors of Greece with a crispy texture. These fritters are made from crumbled tofu mixed with herbs, spices, and vegetables, then pan-fried until golden. Served with a refreshing tzatziki sauce, they make for an excellent party dish or a light lunch.

Ingredients:

• 14 oz (400g) firm tofu, pressed and crumbled
• 1/2 cup breadcrumbs
• 1/4 cup fresh parsley, chopped
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons flour (optional, for binding)
• 3 tablespoons olive oil (for frying)

For the Tzatziki Sauce:

• 1 cup plain yogurt (or dairy-free yogurt)
• 1/2 cucumber, grated and drained
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Make the Tzatziki Sauce: In a bowl, combine yogurt, grated cucumber, minced garlic, lemon juice, olive oil, salt, and pepper. Mix well and refrigerate.
2. Prepare the Fritter Mixture: In a large bowl, combine crumbled tofu, breadcrumbs, parsley, green onions, garlic, oregano, cumin, salt, and pepper. If the mixture feels too loose, add flour to help bind.
3. Form the Fritters: With clean hands, form the mixture into small patties or fritters.
4. Cook the Fritters: Heat olive oil in a large skillet over medium heat. Add the fritters in batches, cooking for about 4-5 minutes on each side or until golden brown and crispy.
5. Serve: Drain on paper towels and serve warm with tzatziki sauce for dipping.

Greek Tofu Fritters are a scrumptious way to enjoy the flavors of Greece in a bite-sized format. The combination of herbs and spices creates a deliciously savory snack, while the crispy exterior and soft interior make each bite satisfying. Paired with the tangy tzatziki sauce, these fritters are perfect for gatherings, potlucks, or as an easy weeknight meal. They can be served as an appetizer, snack, or even a light main course, showcasing the versatility of tofu in Greek cuisine.

Greek Tofu Moussaka

Moussaka is a classic Greek dish that traditionally features layers of eggplant, ground meat, and béchamel sauce. This vegan version substitutes crumbled tofu for meat and adds layers of flavorful vegetables, creating a delicious and hearty meal. Greek Tofu Moussaka is perfect for special occasions or a comforting family dinner.

Ingredients:

• 14 oz (400g) firm tofu, pressed and crumbled
• 2 large eggplants, sliced into rounds
• 1 large zucchini, sliced
• 1 large potato, sliced into rounds
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon cinnamon
• Salt and pepper to taste

For the Béchamel Sauce:

• 1/4 cup olive oil
• 1/4 cup all-purpose flour
• 2 cups almond or soy milk
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• Pinch of nutmeg (optional)

Instructions:

1. Prepare the Vegetables: Preheat the oven to 375°F (190°C). Lay the eggplant slices on a baking sheet, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
2. Cook the Filling: In a skillet, heat olive oil over medium heat. Sauté the onion until translucent. Add garlic, crumbled tofu, diced tomatoes, oregano, cinnamon, salt, and pepper. Cook for about 10 minutes until heated through.
3. Layer the Vegetables: In a large baking dish, layer the potato slices at the bottom. Follow with a layer of zucchini, then a layer of eggplant. Spread the tofu filling over the vegetables and repeat the layers, finishing with a layer of eggplant.
4. Make the Béchamel Sauce: In a saucepan, heat olive oil over medium heat. Whisk in flour, cooking for 1-2 minutes. Gradually add the milk, whisking continuously until thickened. Stir in nutritional yeast, salt, pepper, and nutmeg.
5. Assemble and Bake: Pour the béchamel sauce over the top layer of eggplant. Bake for 45-50 minutes, or until golden and bubbling.
6. Serve: Allow to cool for 10-15 minutes before slicing and serving.

Greek Tofu Moussaka is a hearty and comforting dish that beautifully captures the essence of traditional Greek cuisine while accommodating plant-based diets. The layers of tender vegetables, flavorful tofu, and rich béchamel create a satisfying meal that is perfect for family gatherings or special occasions. This dish not only showcases the versatility of tofu but also allows for customization with your favorite vegetables. Enjoy this delightful moussaka with a side salad for a complete and fulfilling dining experience.

Greek Tofu Spanakopita

Greek Tofu Spanakopita is a delightful vegetarian take on the traditional Greek pastry filled with spinach and feta cheese. This recipe uses crumbled tofu as a substitute for feta, creating a rich and creamy filling combined with fresh spinach and herbs, all wrapped in crispy phyllo dough. Perfect as an appetizer or a light main course, these spanakopita bites are sure to impress.

Ingredients:

• 14 oz (400g) firm tofu, pressed and crumbled
• 4 cups fresh spinach, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 8 sheets of phyllo dough
• 1/4 cup olive oil (for brushing)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Filling: In a skillet, heat olive oil over medium heat. Sauté the onion until translucent, then add garlic and cook for another minute. Stir in the chopped spinach and cook until wilted. Remove from heat and let cool slightly.
3. Combine the Filling: In a large bowl, mix the crumbled tofu, cooked spinach mixture, dill, parsley, lemon juice, salt, and pepper until well combined.
4. Prepare the Phyllo: Lay one sheet of phyllo dough on a clean surface and brush with olive oil. Layer another sheet on top and brush again. Repeat with a total of four sheets.
5. Fill and Fold: Place a few tablespoons of the filling at one end of the phyllo. Fold the sides over the filling and roll up to create a log. Place the spanakopita on a baking sheet lined with parchment paper. Repeat with the remaining phyllo and filling.
6. Bake: Brush the tops of the spanakopita with olive oil and bake for 25-30 minutes, or until golden brown and crispy.
7. Serve: Allow to cool slightly before serving.

Greek Tofu Spanakopita is a flaky and flavorful pastry that makes for a delightful appetizer or light meal. The combination of crumbled tofu, fresh spinach, and aromatic herbs creates a creamy filling that pairs beautifully with the crispy phyllo layers. These spanakopita bites are perfect for entertaining guests or enjoying as a comforting snack. Serve them with a side of tzatziki or a fresh salad for a complete Mediterranean-inspired meal.

Greek Tofu Bolognese

This Greek Tofu Bolognese is a hearty, plant-based version of the classic Italian pasta sauce, incorporating Mediterranean flavors. The crumbled tofu simulates the texture of ground meat and absorbs the rich tomato sauce, making it a satisfying topping for pasta, rice, or even zucchini noodles. It’s an easy and delicious way to enjoy a comforting dish with a Greek twist.

Ingredients:

• 14 oz (400g) firm tofu, pressed and crumbled
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon cinnamon
• Salt and pepper to taste
• 3 tablespoons olive oil
• Cooked pasta (spaghetti, penne, or your choice) for serving
• Fresh basil or parsley for garnish

Instructions:

1. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion, carrot, and celery, cooking until softened (about 5-7 minutes). Stir in garlic and cook for an additional minute.
2. Add the Tofu: Add the crumbled tofu to the skillet, breaking it apart as you cook. Cook for about 5-7 minutes, allowing it to brown slightly.
3. Mix in the Sauce Ingredients: Stir in the diced tomatoes, tomato paste, oregano, basil, cinnamon, salt, and pepper. Bring the mixture to a simmer and let cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
4. Serve: Serve the tofu bolognese over cooked pasta, garnished with fresh basil or parsley.

Greek Tofu Bolognese is a delicious and nutritious take on a beloved classic, bringing together the comforting flavors of Italian cuisine with a Mediterranean twist. The tofu provides a satisfying texture, while the rich tomato sauce is infused with aromatic herbs and spices. This dish is perfect for weeknight dinners or meal prep, as it can be made ahead and reheated. Pair it with a side salad or garlic bread for a complete and hearty meal that everyone will enjoy.

Greek Tofu and Chickpea Stew

This Greek Tofu and Chickpea Stew is a hearty and flavorful one-pot dish that brings together the protein of tofu and chickpeas with a variety of vegetables and spices. This nourishing stew is perfect for a cozy dinner, showcasing the robust flavors of Mediterranean cooking. Serve it with crusty bread or over rice for a complete meal.

Ingredients:

• 14 oz (400g) firm tofu, pressed and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion and bell pepper, cooking until softened (about 5 minutes). Stir in the minced garlic and cook for another minute.
2. Add the Tofu and Vegetables: Add the cubed tofu, zucchini, chickpeas, diced tomatoes, vegetable broth, oregano, cumin, smoked paprika, salt, and pepper. Stir to combine.
3. Simmer the Stew: Bring the stew to a simmer, then reduce heat to low. Cover and let cook for about 20-25 minutes, stirring occasionally, until the vegetables are tender.
4. Serve: Ladle the stew into bowls, garnishing with fresh parsley.

Greek Tofu and Chickpea Stew is a comforting and nourishing dish that celebrates the flavors of the Mediterranean. Packed with protein and vegetables, this stew is perfect for meal prep or a cozy family dinner. The combination of spices and hearty ingredients creates a warm, satisfying dish that is both healthy and delicious. Serve it with crusty bread or over a bed of rice to soak up the flavorful broth, and enjoy a taste of Greece in every spoonful.

Note: More recipes are coming soon!