Tofu Vegetable Skewers
These vibrant vegan skewers feature marinated tofu and colorful vegetables, grilled to perfection. Served alongside a zesty quinoa pilaf with harissa and broccoli, this healthy and flavorful dish is an excellent alternative to classic barbecue sides.
Instructions
- 1
Thread alternating pieces of firm tofu (250 g), courgette (1), and red onion (2) onto bamboo (8).
- 2
Brush the skewers with half of the olive oil (2 tbsp) and grill for about 15 minutes, turning regularly until browned.
- 3
Drizzle the grilled skewers with half of the lemon juice (1) and sprinkle with five spice powder (1 tsp).
- 4
Boil quinoa (300 g) for 15 minutes according to package instructions, then drain any excess water.
- 5
Stir the broccoli florets (250 g), fresh parsley (30 g), harissa paste (2 tsp), and the remaining lemon juice and olive oil into the cooked quinoa.
- 6
Top the quinoa pilaf with pomegranate seeds (100 g) and serve two skewers per plate.
Nutrition Facts
Per portion