This dish combines both cooked and raw vegan items, including some of the most flavorful ingredients in Mediterranean cuisine. Be sure to use extra-firm tofu as it will hold up better on the grill. If a grill is not available, you can roast the tofu cutlets in the casserole dish along with the marinade in a 375°F oven for 20 minutes.
- Preheat grill to high.
- Make the marinade: place the tamari, 4 teaspoons of lemon juice, 4 teaspoons of olive oil and water in a 9-inch by 13-inch casserole dish and stir well. Slice one brick of the tofu lengthwise to form 3 cutlets. Slice off a similar-size piece from the second brick; reserve the remaining tofu for another use. Place the cutlets in the casserole dish for 10 minutes, flipping occasionally.
- Meanwhile, make the topping: put the artichokes, tomatoes, spinach, olives, onion, capers, basil, oregano and thyme in a mixing bowl and mix gently but well.
- Make the dressing: in a small bowl, whisk 2 tablespoons of the olive oil, 1 tablespoon lemon juice, vinegar, garlic, salt and black pepper. Add to the topping and mix gently but well.
- Grill the tofu, gently flipping a few times to make sure that char marks appear on both sides, about 4 minutes per side, depending upon the temperature of the grill.
- Return the cutlets to the casserole dish or serving platter. Top each cutlet with half a cup of the topping and garnish with pistachio nuts.
* To chiffonade is to cut into long thin strips. Stack the basil leaves, roll them tightly, and then slice into thin strips with a sharp knife.
Variations
- Follow the basic recipe, but replace the tofu with two 8-ounce packages of tempeh. Tempeh, a fermented soy product, is available in either the refrigerated or frozen section of all natural foods stores and many larger supermarkets.
- Follow the basic recipe, but replace the tofu with four large portobello mushrooms (stems removed).
Mark Reinfeld is a multi-award winning chef and author of seven books, including the best selling 30 Minute Vegan series and his latest book, Healing the Vegan Way. Mark has over 20 years of experience preparing creative vegan and raw cuisine. Since 2012, he has served as the Executive Chef for the North American Vegetarian Society's Summerfest. He has offered consulting services for clients such as Google, Whole Foods, and Bon Appetit Management. Mark was the founding chef of The Blossoming Lotus Restaurant, voted "Best Restaurant on Kaua'i."
