Souvlaki tofu salad with cucumber tzatziki + crispy pitta

Recipe:

Souvlaki tofu salad with cucumber tzatziki + crispy pitta 

PLANT-BASED

Total time: 45 mins
Serves: 2

You haven’t had tofu until you’ve had it souvlaki-style. Marinated in baharat and roasted until golden, it’s the star of this bold, flavour-packed bowl. Paired with a creamy plant-based tzatziki, vibrant slaw, crunchy pitta crisps, and all the essentials of a classic Greek salad.

---

INGREDIENTS

For the baharat roasted tofu 

• 1 block of tofu, cubed 

• 1 tbsp baharat

• Drizzle of olive oil

• Salt + pepper to taste 

For the slaw 

• 1 White cabbage, shredded

• ¼ cup of pomegranate seeds

• 1 red chilli, sliced 

• Handful of chopped parsley

• Olive oil

• Salt + pepper

For the tzatziki:

• 1 cup of coconut yoghurt 

• 1 tsp garlic

• ½ a cucumber, grated

• Handful of fresh mint, chopped

Greek salad:

• ½ cucumber, chopped into cubes 

• 1 beef tomato, cubed 

• ½ red onion, thinly sliced 

and a handful of crispy pitta chips to serve.

METHOD

Roast the Tofu

• Preheat your oven to 200°C (fan 180°C).

• In a bowl, toss the cubed tofu with baharat, olive oil, salt, and pepper until evenly coated.

• Spread on a lined baking tray and roast for 25–30 minutes, flipping halfway, until golden and crisp.

Make the Slaw

• In a large bowl, combine the shredded cabbage, pomegranate seeds, chilli, and parsley.

• Drizzle with olive oil, season with salt and pepper, and toss to coat.

Prepare the Tzatziki

• Mix the coconut yoghurt with grated garlic, shredded cucumber, and chopped mint.

• Stir well and season to taste. Set aside in the fridge to chill.

Assemble the Greek Salad

• In a bowl, combine the chopped cucumber, tomato, and red onion.

• Drizzle with a little olive oil and a pinch of salt if desired.

Build Your Bowl

• Start with a base of slaw and Greek salad.

• Add a generous dollop of cucumber tzatziki.

• Top with the warm baharat tofu and scatter over crispy pitta chips for the final crunch.