Tofu Souvlaki Rice Bowl

1. Prepare Pickled Red Onion: In a small jar or bowl, combine thinly sliced red onion, apple cider vinegar, water, sugar, and salt. Stir well to dissolve sugar and salt. Let it sit for at least 30 minutes while you prepare the rest of the meal, or refrigerate for longer for best results. 2. Cook Rice: Rinse the basmati rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 2 cups of water, and 0.5 tsp of salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover tightly, and simmer for 15-18 minutes, or until all the water is absorbed. Remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork. 3. Prepare Tofu Souvlaki: Preheat your oven to 400°F (200°C). Press extra firm tofu to remove as much water as possible, then cut it into 1-inch cubes. In a medium bowl, combine the tofu cubes with 2 tbsp olive oil, 1 tbsp lemon juice, dried oregano, garlic powder, 0.25 tsp salt, and black pepper. Toss gently to ensure all tofu cubes are evenly coated. Thread the marinated tofu cubes onto the soaked wooden skewers. 4. Cook Tofu: Line a baking sheet with parchment paper. Arrange the tofu skewers on the prepared baking sheet in a single layer. Bake for 20-25 minutes, flipping the skewers halfway through, until the tofu is golden brown and slightly crispy on the edges. 5. Make Tomato & Cucumber Salad: While the tofu bakes, prepare the salad. In a small bowl, combine halved cherry tomatoes, diced cucumber, finely diced red onion, and chopped fresh parsley. Drizzle with 1 tbsp olive oil, 1 tbsp lemon juice, 0.25 tsp salt, and 0.1 tsp black pepper. Toss gently to combine. 6. Assemble Bowls: Divide the fluffy cooked rice among four serving bowls. Top each rice portion with 2 tofu souvlaki skewers, a generous helping of the fresh tomato and cucumber salad, and a spoonful of the tangy pickled red onions. Serve immediately and enjoy your vibrant Tofu Souvlaki Rice Bowl!