300gm firm Natures Kitchen tofu

1 lemon (zest & juice)

1/4 cup olive oil

10 small bunch fresh oregano (washed, just leaves)

1 tbl dr oregano

1 tbl dijon mustard

1 tbl honey (use maple syrup if you prefer to keep it vegan)

2 garlic cloves (minced)

Salt (to taste)

Few cracks black pepper

3-6 small skewer stick (allowed to sit in water before hand if using wood based ones)

Preheat oven to 180 degrees Celsius

Start by drying the tofu sing paper towel and pushing down a little to get out any extra liquid, then cut the tofu into 9 equal cube pieces. If you’re short on time, feel free to cut into 18 smaller pieces for a faster cook.

In a bowl add the rest of the ingredients above and bring together. Add the tofu in and allow to marinade by rolling around gently, as to not break. Skewer onto the skewer sticks, 3 per and then sit on a lined tray. Spoon the marinade on top and finish with a drizzle of olive oil on top.

Place in oven for 40 minutes, before popping the grill to get it super charred, you can go hard for tofu.

Quick Tomato Salad:

1/2 red onion (thinly sliced)

3 tomatoes (cut in medium pieces)

50gm baby capers (roughly chopped)

1 small bunch parsley (leaves, washed and roughly chopped)

1 tbl sp white wine vinegar

2 garlic cloves (minced)

Salt (to taste)

Few cracks black pepper

2 tbl sp EVOO

In a large bowl add the red onion, white wine vinegar, garlic, salt and pepper and mix together to help breakdown the onion. Add in the rest of the ingredients and mix together.

Pita Bread Recipe

Tzatziki Recipe

To plate add on warm pita bread, dollop of tzatziki with the salad and tofu souvlaki.