Finally, summer is here. I am continuing my culinary journey as we travel to Greece. The country of the theatre, the Olympic Games, ancient history, the breathtaking island landscape, delicious food and fantastic wine!
I love Greek food! The spices and ingredients used in Greek dishes make them some of the most flavourful and mouth-watering in the world. What makes Greek dishes truly unique are the fresh, natural ingredients, the diverse flavours, the herbs, and feta cheese! So this month I decided to make vegan rosemary potatoes with feta and tofu Saganaki. You can enjoy it with your family or friends. Let’s get started!
Rosemary Potatoes (4-6 People)
Ingredients
- 1 kg potatoes
- 1 red bell pepper
- 3 tablespoons olive oil
- 8-10 green olives
- 3 garlic cloves
- 1 onion
- Rosemary (as much as you like)
- 1 tsp paprika
- 1 tsp oregano
- 1/2 tsp basil
- 100ml water
- 100ml white wine
- Feta cheese (add at your discretion)
- Salt and pepper
- Juice of 1/4 lemon
Preparation and cooking
Peel the potatoes and cut them into small cubes. Arrange them in a casserole. Chop the onion and garlic and add to the potatoes. Next, cut the bell pepper into cubes and put them aside.
Now, place all the spices and herbs, olive oil, water and wine in the casserole and put it into the preheated oven at 200 oC for 25 minutes. Add the bell pepper and return it to the oven for an additional 10 minutes. At last, remove the dish from the oven and crumble the feta cheese on top. Then, add the olives and lemon juice.
Tofu Saganaki (4-6 People)
Ingredients
- 300g tofu
- 1 can of tomatoes (see tip)
- 3 garlic cloves
- 1/2 red pepper
- 1/2 tsp oregano
- 1 tsp paprika powder
- Salt and pepper (as much as you like)
- Feta cheese (as much as you like)
- 1/2 bunch of parsley
Preparation and cooking
First, cut the tofu into small cubes and marinate with olive oil, garlic and paprika powder for at least 2 hours, preferably overnight. Cut the bell pepper into cubes, then fry the tofu in a pan. Add the red pepper and the spices, and fry for 10 minutes. Next, add the tomato sauce and continue cooking for an additional 10 minutes.
Crumble the feta cheese on top and remove it from the heat; it is now ready to serve.
Benefits
No Greek dish is complete without olives! Olives are known to be rich in vitamin E and other antioxidants, while olive oil is a healthier alternative to other cooking oils.
Tip
Usually, I use homemade tomato sauce from the freezer. If you don’t have any, you can use canned tomato sauce as an alternative. You can find vegan feta cheese at Natur Boticae in Lagos or Celeiro in Portimão.
