Mixed Tofu Skewers
Grilled vegan skewers of tofu, onion and pepper in a rich marinade
INGREDIENTS
For the Marinade:
- 2 tbsp Tomato passata
- 1 tbsp Red pepper paste
- 1 dessert spoon Garlic paste
- 1 dessert spoon Dijon mustard
- 3 cloves Garlic, crushed
- 3 leaves Bay
- 1 coffee spoon Ground cumin
- Beer, as needed
- Black pepper, to taste
- Garlic powder, to taste
- Ground piri-piri, to taste
- Salt, to taste
For the Skewers:
- 200 g Smoked tofu
- 200 g Plain tofu
- 1 Medium onion
- 1 Pepper (any colour, or a mix)
- 1 Vegan morcela (optional; we used one from Fumeiro Vegano)
INSTRUCTIONS
For the Marinade:
- 1 Mix all the ingredients in a large bowl.
- 2 Add the tofu cubes, pepper pieces and onion to the marinade and coat them well.
- 3 Leave to marinate for at least 1 hour (the longer the better, for deeper flavour).
For the Skewers:
- 1 Cut the smoked tofu and the plain tofu into large cubes. Set aside.
- 2 Cut the pepper into medium squares. Set aside.
- 3 Halve the onion and separate the layers. If needed, cut the larger pieces so they are about the same size as the pepper. Set aside.
For Assembly and Cooking:
- 1 Use metal or wooden skewers (soak wooden ones in water first so they don't burn).
- 2 Thread on pieces of smoked tofu, plain tofu, onion and pepper in turn.
- 3 To grill them, you can use an open fire with the skewers on a rack. Turn them several times, brushing with the marinade each time for extra flavour. They are ready when well browned and slightly crisp on the outside. Take them off the grill and serve straight away, while the inside is still juicy and perfectly cooked.
- 4 If you are using vegan morcela, roast it whole until well browned. Then carefully peel off the casing and cut it into thick rounds before serving.
