These Tofu & Veggie skewers with Aioli Spinach & Peas Puree are super easy to make. Tofu is an excellent and low-calorie protein source so this delicious dinner not only brings a mix of sweet & savory flavours but it's also highly nutritious.
INGREDIENTS ------------------
Makes 6 skewers
For the kebabs
Marinade:
1/4 cup low-sodium tamari or soy sauce
3 tbsp sesame oil
1 tbsp erythritol or coconut sugar
1 tbsp maple syrup
1 tbsp rice vinegar
1 tsp sriracha
2 cm piece fresh ginger [or 1 tsp powdered]
2 garlic cloves
1 extra firm tofu, cubed
1 small red bell pepper, cut into chunks
6 cremini mushrooms, whole
2 small red onions or shallots
Optional: Other veggies of choice
Fresh parsley to garnish
For the Puree
6 - 8 Russets or Yukon Golds potatoes
[or more if you'd like to use leftovers to make a bubble and squeak the next day]
200 g fresh spinach leaves
1 cup frozen peas
1 tbsp aioli [to make your own aioli follow this Recipe]
1 tsp tarragon
1 - 2 tbsp vegan butter or oat milk
unrefined salt to taste
METHOD ---------------------
Drain and press dry tofu with paper towel to remove as much moisture as possible. Cut into ca. 2 cm cubes.
Blitz all marinade ingredients using hand blender until smooth.
Pour 3/4 of the marinade over tofu, toss gently. Pop into fridge and let tofu marinate for 1h.
Prep the veggies and brush them with the remaining marinade, making sure the vegetables are well coated. Save any of the leftover marinade from the tofu for later.
When tofu is ready, thread the squares and vegetables onto skewers. If using wooden skewers, soak them in water for ca. 30 min. to prevent the skewers from catching fire on the grill.
Heat grill to medium [oven: 200°C] and grill kebabs for 4-6 minutes on each side, until browned and crispy. Brush with leftover marinade while grilling.
To make puree, first boil potatoes until tender.
Heat aioli in a pan over medium heat. Add spinach and peas and sauté until spinach has wilted. Remove any excess water. Season with salt and tarragon.
Mash the potatoes, then stir in the spinach & peas together with vegan butter [or oat milk]. Mix well.
Serve puree with tofu kebabs on top. Sprinkle some fresh parsley and enjoy!
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