Dinner
Grilled Tofu & Red Pepper Skewers
Recipe by Ninja Kitchen
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- 400g smoked firm tofu, pat dry and cut into 4cm cubes
- 1 garlic clove, finely chopped
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
- ½ tsp dried dill
- ½ tsp dried mint
- ½ tsp dried parsley
- Sea salt and freshly ground black pepper, to taste
- 1½ red peppers, cut into quarters, deseeded and cut in 4cm pieces
- 1 medium red onion, peeled cut into 4 cm pieces
- 4 wood skewers no longer than 20cm, soaked in water for 30 minutes
Utensils
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Step 1
In a mixing bowl, combine garlic, red wine vinegar, olive oil, dill, mint, parsley, salt and black pepper to taste. Set aside.
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Step 2
Insert grill plate in unit and close lid. Select GRILL, set temperature to MEDIUM, and set time to 6 minutes. Select START/STOP to begin preheating.
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Step 3
While unit is preheating, assemble the skewers in the following order until they’re almost full: tofu, red pepper, and onion. Ensure ingredients are pushed almost completely down to the end of the skewers. Evenly brush kebabs with dressing made in step 1.
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Step 4
Once the unit has beeped to signify it has preheated, place kebabs on grill plate. Close lid.
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Step 5
After 3 minutes, open lid and baste exposed side of kebabs with dressing. Using rubber-tipped tongs, flip skewers and baste again. Close lid to continue cooking.
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Step 6
When cooking is complete, open lid and remove skewers. Place kebabs on a platter and pour remaining dressing over the top.
