To Make the Greek Marinated Tofu

• Submerge 8 bamboo skewers in a baking tray filled with water. Set aside. If using metal skewers, skip this step.
• In a medium bow, mix together all the marinade ingredients.
  100 ml olive oil, 4 cloves of garlic, Juice of 2 lemons, Zest of 1 lemon, 1 tablespoon fresh thyme, 1 tablespoon fresh oregano, 1 tablespoon fresh rosemary, 1 tablespoon fresh parsley, 1 red chilli, 1 teaspoon fine sea salt, ½ teaspoon ground black pepper, 1 tablespoon agave syrup
• Add the tofu and toss to coat. Refrigerate and leave to marinate for at least 30 minutes, ideally overnight.
  450 g extra firm tofu
• When ready to cook, push 4 or 5 cubes of tofu onto each skewer and place on a baking tray. Reserve the remaining marinade as this will become your dressing.
• If grilling, preheat the grill/broiler to high temperature.
• Grill the tofu on the baking tray for around 10 minutes, rotating occasionally to ensure even browning on all sides.
• If frying, place a large dry grill pan over medium heat.
• Place the skewers of tofu in the pan and cook for around 2 minutes on each side, rotating until browned all over.
• While the tofu grills, divide the rice, cucumber, tomatoes, red onion, olives, mint and rocket/arugula between four bowls.
  600 g cooked brown rice, 1 cucumber, 3 tomatoes, 1 red onion, 50 g mixed olives, Small bunch of fresh mint, Small bunch of rocket/arugula
• Top each bowl with two skewers of tofu and drizzle with the remaining marinade.
• (Optional) Serve with toasted flatbreads or pitas.
  2 Toasted flatbreads or pitas