Hot tofu mushroom shashlik

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
4 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 100 ml light soy sauce
  • 1 TABLESPOON Sambal Oelek
  • 80 ml aceto balsamico
  • 4 TABLESPOONS Agave syrup
  • 2 TEASPOONS Smoked peppers (Pimentón de la Vera)
  • 400 g Smoked Tofu
  • 1⁄2 red and yellow pepper
  • 2 Onions
  • 100 g small mushrooms
  • 3 Spring onions
  • 4 TABLESPOONS Rapeseed oil
  • 7-10 Tbsp sea salt, black pepper from the mill
  • 800 g Tomatoes in pieces (tin)
  • 7-10 Tbsp Cayenne pepper to taste
  • 7-10 Tbsp wooden or metal skewers

Directions

  1. 1

    For the marinade, mix soy sauce, sambal oelek, aceto balsamico, agave syrup and smoked peppers in a small pot and bring to the boil once. Cut the tofu into 2 cm cubes and mix with the hot marinade.

  2. 2

    Marinate covered for at least 2 hours.

  3. 3

    Wash and seed the peppers and remove the white partitions. Cut them into 3 cm pieces. Peel and slice the onions. Clean the mushrooms. Clean and wash the spring onions, cut the white into fine rolls, the green into 4 cm long pieces.

  4. 4

    Remove the tofu cubes from the marinade. Put the pepper pieces, onion slices, mushrooms, green spring onion pieces and tofu cubes alternately on skewers.

  5. 5

    Heat the rapeseed oil in a wide frying pan and fry the skewers in it for about 5 minutes. Season with sea salt and pepper. Then remove the skewers.

  6. 6

    In the same pan, briefly sauté the white of the spring onions. Deglaze with the tofu marinade. Then stir in the tomatoes and let it boil open for 5 minutes. Season with sea salt. Add cayenne pepper to taste.

  7. 7

    Place the skewers in the pan and heat in the sauce for 5 minutes.

Nutrition Facts

KCAL
410 kcal
CARBS
31 g
FATS
21 g
PROTEINS
22 g