OPA! We had tons of cucumbers from the CSA and I was having a hard time finding ways to use them all. I’ve made this tzatziki recipe several times and we love it, so I decided that would be a good use for one of them and I could use another making a cucumber side salad. I didn’t have any Mori Nu tofu on hand, so I used the water packed silken instead. It was pretty thin at first, but thickened up in the fridge. You really couldn’t tell much of a difference, but the Mori Nu is the better choice. Since we were having tzatziki, I decided to make souvlaki-style tofu. I looked up some recipes, but the overall feeling I got was that the marinade was basically lemon juice, olive oil, garlic and seasonings like oregano, rosemary & thyme. So I just poured some of those in a bowl and added sliced, pressed tofu and left it alone for a few hours. Once it had marinated for a while, I baked it for about half an hour. Then I finished it off in the grill pan (mostly to get the pretty grill marks). It was good, but a little bland. The cucumber salad was also very basic, cucumbers and tomato cut into big chunks, sliced red onion, kalamata olives and a dressing of olive oil, balsamic vinegar and lemon juice (I just splash them in the bowl, no need to measure) and a little salt & pepper. The corn I roasted in the oven, in the husks, for about 30 minutes at 350. It was tender and juicy and yummy. For the squash, I mixed some of the same seasonings I’d used for the tofu along with a couple of cloves of pressed garlic into some melted vegan butter and spread it on the sliced squash as it grilled in the pan. We also used the herbed butter on the corn and it was gooooood. I would have rated the whole meal higher, but the tofu needed more oomph.