Marinated Tofu and Vegetable Skewers with a Vegan Herb Aioli
Ingredients
For the skewers
10
skewers (wooden or metal)
200
g
smoked tofu
200
g
plain tempeh
2
Piece(s)
onions, cut into chunks
0.5
Piece(s)
zucchini, sliced
1
Piece(s)
bell pepper, cut into chunks
20
Piece(s)
cherry tomatoes
10
Piece(s)
mushrooms
For the vegetable marinade
100
ml
olive oil
0.5
Piece(s)
lemon, juice
2
Piece(s)
cloves of garlic, finely chopped
1
Teaspoon(s)
date syrup
1
Tablespoon(s)
oregano, finely chopped
1
Tablespoon(s)
thyme, finely chopped
1
Tablespoon(s)
rosemary, finely chopped
0.25
Teaspoon(s)
cumin, ground
0.25
Teaspoon(s)
chili powder
For the tofu and tempeh marinade
50
ml
soy sauce
120
ml
barbecue sauce
50
ml
apple cider vinegar
2
Tablespoon(s)
cane sugar
1
Tablespoon(s)
sesame oil
1
Tablespoon(s)
sunflower oil
1
Piece(s)
clove of garlic, finely chopped
0.5
Teaspoon(s)
smoked paprika
For the vegan herb aioli
100
ml
soy drink
0.5
Piece(s)
lemon, juice
2
Piece(s)
cloves of garlic, finely chopped
100
ml
rapeseed oil
50
ml
olive oil
0.5
Teaspoon(s)
mustard, medium hot
Some
salt
0.33
Bunch(es)
parsley, finely chopped
0.33
Bunch(es)
chives, finely chopped
Preparation
1. Chop the smoked tofu and tempeh into bite-sized pieces, and place in a bowl.
2. Mix together the ingredients for the marinade, and pour into the bowl. Stir well, and leave to steep.
3. Place the veg in a bowl as well, mix with the vegetable marinade, and leave to marinate.
4. In the meantime, prepare the herb aioli. Mix all the ingredients together, stir in the herbs, and chill until it’s time to serve.
5. Now place pieces of veg, tofu and tempeh on the skewers, alternating as you go.
6. Cook in a griddle pan or on the grill from all sides until the vegetables are cooked.
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