BLACKENED TOFU WITH GREMOLATA

PREP + COOK TIME 25 MINUTES (+ REFRIGERATION) SERVES 4

750g firm tofu, cut into 1cm-thick

long pieces

2 tablespoons olive oil

1 teaspoon dried oregano leaves 1 teaspoon smoked paprika 1 teaspoon sea salt flakes 1 teaspoon dried chilli flakes 2 teaspoons light brown sugar 4 medium vine-ripened tomatoes

(600g), chopped finely 1 tablespoon finely chopped fresh

oregano leaves

1 small red onion (100g), chopped

finely

4 large greek flatbreads fresh flat-leaf parsley leaves,

to serve

GREMOLATA

½ cup finely chopped fresh

flat-leaf parsley

¼ cup finely chopped fresh oregano 1 teaspoon grated lemon rind 2 tablespoons lemon juice

1 small clove garlic, crushed 2 tablespoons olive oil

1 Place tofu pieces, oil, dried oregano, paprika, salt, chilli flakes and half the sugar in a bowl, season; toss carefully to coat. Cover and refrigerate for 2 hours.

2 Meanwhile, make gremolata.

3 Combine tomato, oregano, onion and remaining sugar in a medium bowl; season to taste.

4 Thread each piece of tofu onto small skewers. Cook tofu on a heated oiled grill plate (or grill or barbecue) over medium heat for 2 minutes each side or until charred. Remove from heat; keep warm.

5 Place flatbread on heated grill plate for 2 minutes each side or until lightly charred.