Mains, Vegan, Vegetarian

Grilled Tofu & Red Pepper Skewers

Step 1 of 6

In a mixing bowl, combine garlic, red wine vinegar, olive oil, dill, mint, parsley, salt and black pepper to taste. Set aside.

Ingredients

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

Step 2 of 6

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.

Ingredients

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

Step 3 of 6

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.

Ingredients

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

Step 4 of 6

Once the unit has beeped to signify it has preheated, place kebabs on grill plate. Close lid.

Ingredients

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

Step 5 of 6

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.

Ingredients

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

Step 6 of 6

When cooking is complete, open lid and remove skewers. Place kebabs on a platter and pour remaining dressing over the top.

Ingredients

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

Mains, Vegan, Vegetarian

Grilled Tofu & Red Pepper Skewers

Recipe by Ninja Kitchen

Tip: Cooking Mode