Marinate for tofu, meat, or fish of choice or rice. 125ml (½ cup) extra-virgin olive oil 125ml (½ cup)canola oil 15 ml (1 tbsp)salted herb 2 garlic cloves 30 ml (2 tbsp) flat-leaf parsley finely chopped 10 ml (2 tsp) coriander powder 15 ml (1 tbsp) fresh mint, finely chopped Pepper 15 ml (1 tbsp) dried oregano 15 ml (1 tbsp) nutritional yeast Juice zest of a blanched or organic lemon
Ingredients for the mediterranean rice 796 ml can of diced tomatoes 250 ml (1 cup) steamed rice 45 ml (3 tbsp) butter or margarine 15 ml (1 tbsp) salted herbs 3 garlic cloves, peeled and roughly crushed 15 ml (1 tbsp) dried oregano 30 ml (2 tbsp) fresh basil, minced 60 ml (4 tbsp) flat-leaf parsley, minced 15 ml (1 tbsp) fresh mint 20 pitted Kalamata olives, minced 100 g crumbled feta cheese
Instructions:
Thoroughly whisk all the ingredients for the marinade. Dip the tofu cubes in the marinade and stir to coat them well with the marinade. Marinate at room temperature for 1 to 3 hours. On a preheated and pre-oiled grill, over medium-high heat, grill the tofu cubes (or skewers) for about 2 minutes on each surface, brushing them with the marinade. Reserve the remaining marinade to use again on another day or add to the rice, your choice. I usually save mine or use it all on my rice to replace the actual rice marinate. Drain the tomatoes. Reserve the cubes and put the juice in a medium saucepan. Add the rice and stir with a fork. Add butter or margarine, garlic cloves, oregano and salted herbs. Bring to a gentle boil, reduce heat to low, cover and simmer for 12 minutes. Let stand covered for 5 minutes. Mix with a fork to separate the grains of rice and let cool completely. Stir in reserved diced tomatoes, tofu marinade, fresh herbs, olives and feta. Mix gently. Serve warm or cold, accompanied by tofu skewers.
