Vegetarian Souvlaki Bowl

Bringing the flavours of Greece together in this vegetarian souvlaki bowl recipe! This recipes makes enough for 2-3 bowls (you may have some leftover greek salad)!

Ingredients:

Spiced Tofu:

• 1 block extra firm tofu, drained and excess water squeezed out

• Olive oil

• 1 tsp coriander

• 1 tsp smoked paprika

• 1/4 tsp red pepper flakes

• 1/4 tsp cinnamon

• 1/4 tsp salt

Sun-dried Tomato Quinoa:

• 1 cup cooked quinoa

• 2 cloves garlic, minced

• 2 tbsp sun-dried tomatoes, drained and chopped

• 1 tbsp basil pesto

Greek Salad:

• 1 tomato, diced

• 1/3-1/2 cucumber, diced

• 1 red pepper, diced

• 1-2oz feta cheese (optional), crumbled

• Greek dressing (I used Kraft dressing but you could make your own)

Other Bowl Ingredients:

• Asparagus, steamed

• Hummus and tzatziki

• Pita Bread

Directions:

1. Preheat oven to 400F.

2. Cut the tofu into cubes and toss with 1 tbsp olive oil, coriander, smoked paprika, red pepper flakes, cinnamon and salt. Bake for 20 minutes until crispy.

3. Meanwhile, cook the quinoa if you do not have leftovers in the fridge! Once cooked, stir in minced garlic, chopped sun-dried tomatoes and basil pesto. Set aside.

4. For the greek salad, combine diced cucumber, tomato and pepper with crumbled feta (if using) and Greek dressing.

5. In a steamed basket, add asparagus (I cut mine into thirds) and steam until cooked but still crisp!

6. Once the tofu is done, assemble your bowls! To each bowl, add 1/3-1/2 cup sundried-tomato quinoa, spiced tofu, greek salad, steamed asparagus, a dollop of hummus and tzatziki and some pita bread!