Greek cuisine means authentic and simple flavors, full of colors and deliciousness. One of these flavors is the beloved Thessaloniki bouyourdi, which traditionally contains cheese, but we replaced it with tofu.
If you’re asking us if it is the same, let us tell you that firstly, the tofu doesn’t melt like in the original recipe (we’re now doing some tests with something that does melt), and secondly, it doesn’t taste exactly the same (let’s be honest!).
For us, however, it is very close to the original one (as far as we can remember!).
Try our plant-based version and enjoy this delicious Greek appetizer or as a main dish, with salad, and grains!
If you love easy and healthy preparations, make this vegan bouyiourdi style, take a picture, and tag us @greekappetite on social media, so that we can see them!
Find more recipes in our digital cookbook “Eat Like A Greek Vegan”!
Vegan Bouyiourdi Style
Ingredients
- 200 g firm tofu refrigerated, not shelf-stable
- 1 green pepper cut into slices
- 1 red pepper cut into slices
- 1 chili pepper cut vertically into 3 pieces
- 1 medium tomato cut into slices
- 3 cloves of garlic cut into halves
- 1 tbsp olive oil
- 1 tbsp lemon
- 1 tbsp apple cider vinegar
- salt
- oregano to serve on top
- crushed red pepper optional, if you want it really spicy!
Instructions
- Cut the tofu vertically so that it looks like feta (in shape). Don’t cut it too thick, nor too thin.
- With a knife, cut the tofu surface in parallel and lengthwise on both sides (but not very deep, otherwise it dissolves) so that it absorbs the marinade even better. Alternatively, you can cut the tofu completely into smaller bites with a knife or by hand.
- Put it in a Tupperware type mixing bowl along with all the ingredients, close it, shake it so the marinade gets everywhere and leave it in the fridge for 1 day.
- In a small pan, spread the tomatoes from the marinade, place the tofu, pour all the other ingredients on top (you can add another 1 tbsp of olive oil, if you want), and bake it in a preheated oven at 180°C for about 30′-40′ (the time depends on the oven) or until the tofu is golden brown.
