Tofu Shish Kebabs and Greek Potatoes

These are two very easy and delectable vegan dishes to make.  The crispy tofu and veggies complement the juicy, flavourful potatoes nicely.  A healthy pairing of carb, protein and veggie!




  1. 1 package extra firm, low-fat tofu, cut into cubes
  2. olive oil
  3. 2 tablespoons red wine vinegar
  4. 1 teaspoon thyme
  5. 1 teaspoon oregano
  6. zucchini, cut into rounds
  7. red onion, cut into wedges
  8. cherry tomatoes
  9. red or yellow bell peppers, cut into squares
  10. juice of 1 lemon
  11. salt and pepper to taste


  1. In a large mixing bowl, combine a few tablespoons of oil with the vinegar, thyme and oregano.
  2. Toss in the tofu and vegetables and marinate in the refrigerator for 1 hour.
  3. Thread the tofu and veggies on the skewers, alternating items.
  4. Cook the skewers on a heated grill, occasionally basting with the remaining marinade, until the veggies are slightly charred and crispy.
  5. Sprinkle with lemon juice, salt and pepper.


June 2011 016


  1. 4 potatoes, cut into wedges
  2. 3 cloves garlic, minced
  3. ¼ cup olive oil
  4. ¼ cup lemon juice
  5. ¼ cup vegetable stock
  6. 1 tablespoon oregano
  7. 1 teaspoon thyme
  8. sprinkle of rosemary


  1. Preheat the oven to º420F.
  2. Combine olive oil, lemon juice, vegetable stock, garlic and spices in a bowl.  Mix in the potato wedges, and toss to coat.
  3. Transfer all the ingredients to a baking pan large enough to hold them all.
  4. Bake for 40-50 minutes, stirring every so often as the edges of the potatoes start to brown.  Add a splash of water if they appear to be getting dry.  Don’t be afraid to overcook –the crisp edges are delicious!

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2 Comments on “Tofu Shish Kebabs and Greek Potatoes”

  1. andhastings February 4, 2013 at 2:01 pm #

    Thanks! Had these greek potatoes and they were delicious.

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