Vegetable and tofu skewers

Ingredients

• 160 g — 4–5 champignon mushrooms
• 150 g — 1 medium zucchini
• 100 g — 1 red bell pepper
• 100 g — tofu
• 1 knife tip — table salt
• 1 knife tip — sweet paprika
• 1 knife tip — garlic powder
• 10 g — almond flakes
• a few sprays — rapeseed oil
• optional — your favourite sauce

Preparation

1. I washed the vegetables, then: removed the core from the red pepper and sliced it into pieces about 2–3 cm long and equally wide; quartered the mushrooms; diced the tofu and zucchini.
2. I alternated the vegetables and tofu on skewer sticks, then seasoned them with salt, paprika, and garlic; sprayed oil over them and cooked on the grill for 3–4 minutes over medium heat, rotating the skewers so the vegetables cook and lightly brown on all sides.

Recipe in pictures

‹›