Greek Vegan Chicken Skewers with Tzatziki 

If I'm being honest.. you don't really have to put these on skewers. They could just be chick'un "nuggets" or chick'un pieces that you dunk in the tzatziki, but the #gram got me doing this cuter, you know? So to skewer or not to skewer is totally up to you.

 

Recipe makes two servings 

Macros per serving:

408 cals - 24g fat - 21g carbs - 27g protein

 

Ingredients, Tzatziki:

1 cup plain coconut yogurt

1 cup peeled and grated cucumber 

2 tbsp lemon juice 

2 cloves garlic 

⅓ cup fresh chopped dill 

½ tsp salt 

Chick’un Skewers:

330g firm tofu, broken into chunks 

1 ½ cups vegetable broth

1 tbsp arrowroot powder, can sub corn starch 

1 tbsp extra virgin olive oil 

1 tbsp nutritional yeast 

1 tsp paprika 

⅛ tsp turmeric powder 

½ tsp salt 

Recipe: 

Break tofu into chunks and add to a bowl.

Pour vegetable broth over the tofu and set in the fridge to marinate, 1hr or overnight!

Preheat the oven to 350 F and line a baking tray with parchment paper, set aside.

If using wooden skewers add them to a bowl of water for 30 minutes prior to cooking.

Drain tofu and add to a mixing bowl.

Add to the tofu bowl: arrowroot powder, extra virgin olive oil, nutritional yeast, paprika, turmeric powder, and salt.

Toss everything well to coat the tofu.

Add the tofu to your skewers and place on the prepared baking sheet.

Bake for 20 minutes, flip each skewer over, and bake for another 5-7 minutes. 

Tzatziki: 

Prepare your cucumber and using a fine sieve or a nut milk bag, squish as much liquid out as possible.

Dice two cloves of garlic and chop the fresh dill.

To a small bowl add yogurt, cucumber, garlic, dill, lemon juice, and salt. 

Mix the sauce together really well and set in the fridge until ready to eat. 

 

Once chick’un skewers are done, plate and enjoy with big spoonfuls of tzatziki! 

 

If you love high protein plant-based recipes like this one then make sure to check out the High Protein Vegan Ebook Collection!