Meatless Monday – Tofu Souvlaki

Do you *have to* go vegan to save the planet? No! Even just a few plant-based meals a week makes a big difference.

According to Project Drawdown , shifting to a diet “rich in plants” is a demand-side climate solution. I mostly see this translated into “You can’t be an environmentalist if you aren’t vegan!” An absolute statement like this requires perfection from beginners and masters alike. I haven’t eaten meat in nearly 25 years, for all the reasons, and I firmly believe this attitude is unhelpful. I am uninterested in judging what others eat or using shame as a tool. Remember, there is no such thing as a perfect environmentalist.

Project Drawdown also reminds us that “Bringing about dietary change is not simple because eating is profoundly personal and cultural…” There are lots of reasons that folks can’t (or don’t want to) go vegan, and they are all valid. Food apartheid, accessibility, affordability, cultural foods and practices, health conditions, and so on are all reasons why there is no one size fits all. Shaming folks for what they eat as individuals does little to foster systems change.

Reducing animal products (where possible, if possible, if you have the capacity) may be more accessible to where you are right now rather than outright elimination. One meal a week? We love to see it! Tried a new vegetable, or grain, or bean, or whole vegan meal? You’re doing amazing, sweetie!

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Tofu souvlaki is one of our favourite meals, especially during the summer. Easy to prep ahead and can be served with whatever is fresh and in season.

What You Need – Tofu Souvlaki Recipe

Here’s how to make it:
• 2-3 lemons, juiced
• ½ c olive oil
• ½ c soy sauce
• 2+ tbsp dried oregano
• 6+ cloves garlic, crushed
• black pepper to taste
• 1 block of firm tofu, cubed into appropriate size pieces for skewers (if using)

The key is to go overboard on the flavours in the marinade, then let it sit for as long as possible (at least 6 hours). Thread the cubes onto skewers and grill on the barbecue for 5-10 minutes, turning occasionally and brushing with reserve marinade. If you are using an oven, bake on a tray at 400°F for 20 minutes, turning halfway through.

I put out dishes of homemade vegan tzatziki, feta, chopped lettuce, pickled red onion, olives, and other bits and bobs that strike my fancy. Serve on top of grilled pita with a side of rosemary potatoes.

If you are new tofu, this is simple and DELICIOUS way to get started. Winner winner, plant-based dinner!