Vegan Kebabs
Vegan Kebabs Recipe - The longer tofu is allowed to marinade the stronger flavour that will be absorbed.
By: Isabel Robson
Serves: 2
Preparation: 20 minutes
Ingredients:
250g Tofu
1 Red Pepper
1 Yellow Pepper
1 Courgette
50g Black olives
2 Table spoons breadcrumbs
2 Table spoons vegan wine
2 Table spoons olive oil
Serves: 2
Preparation: 20 minutes
Ingredients:
250g Tofu
1 Red Pepper
1 Yellow Pepper
1 Courgette
50g Black olives
2 Table spoons breadcrumbs
2 Table spoons vegan wine
2 Table spoons olive oil
1 tsp
freshly chopped rosemary
leaves
1 tsp ground almonds
2 Table spoons sweet chili sauce
Salt and pepper
1 tsp ground almonds
2 Table spoons sweet chili sauce
Salt and pepper
- Tofu into cubes (3cm thick) and marinate in wine with rosemary, salt and pepper for at least 5 minutes.
- Mix breadcrumbs with ground almonds and dip tofu cubes until fully covered.
- Stir fry tofu cubes in olive oil at high heat for 30 seconds, continuously tossing the pan.
- Take off the heat and leave to cool.
- De- seed peppers and cut into quarters, then into squares.
- Slice courgette (with skin on) into slices about 1 cm thick.
- Allow 3 of each ingredient per stick and gently push them though a kebab stick.
- Drizzle kebabs with olive oil and put under the grill to cook for 5 minutes on each side.
- Serve with sweet chili sauce
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