Tofu and pepper kebabs

Tofu and pepper kebabs

30 Min. Active
55 Min. Total
293 kcal per people
vegan, lactose-free, gluten-free
Nutritional value / people: Fat: 17 g, Carbohydrate: 23 g, Protein: 11 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Brush
  • Measuring cup
  • Paring knife
  • Stick blender
  • Tablespoon
  • Teaspoon
  • small bowl
  • Cutting board
  • Barbecue
  • wooden skewers
  • grilling pan

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Preparation

30 g cashew nuts

Charcoal/gas/electric grill

1 red pepper

Dip

¼ tsp curry powder
¼ tsp paprika
¼ tsp salt

Kebabs

1 yellow pepper
1 orange pepper
200 g tofu, plain
8 wooden skewers
400 g sweet potatoes
4 tbsp olive oil
¼ tsp paprika
¼ tsp curry powder
½ tsp salt
a little pepper

How it's done

The kids can help at the marked areas .

Preparation

30 g cashew nuts

Soak the cashew nuts in cold water for approx. 15 mins., drain.</

Charcoal/gas/electric grill

1 red pepper

Cover and grill the peppers over/on a medium heat (approx. 200 °C for approx. 15 mins. all over, until the skin is black and comes away easily. Peel away the skin, remove the seeds, leave to cool.

Dip

¼ tsp curry powder
¼ tsp paprika
¼ tsp salt

Place the peppers, cashew nuts, curry and paprika in a measuring cup, season with salt, puree with a handheld blender, empty into a small bowl.

Kebabs

1 yellow pepper
1 orange pepper
200 g tofu, plain
8 wooden skewers
400 g sweet potatoes
4 tbsp olive oil
¼ tsp paprika
¼ tsp curry powder
½ tsp salt
a little pepper

Quarter the peppers, remove the seeds, cut into pieces. Cut the tofu into cubes. Thread the peppers and tofu alternately onto the skewers. Cut the sweet potatoes into wedges, place on a grill tray. Mix the oil, paprika, curry and salt, brush the mixture over the kebabs and sweet potatoes.

Charcoal/gas/electric grill

Cover and grill the sweet potatoes over/on a medium heat (approx. 200 °C for approx. 10 mins., add the kebabs, cook for a further 10 mins., turning occasionally. Serve with the dip.

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