Ingredients
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3 blocks extra-firm tofu
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1 tbsp granulated garlic
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1/2 tbsp fresh grated ginger
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1 pinch of salt
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3 tsp olive oil
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2 tbsp honey
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4 or 5 limeszest for the sauce and slices to serve
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2 tbsp thai sweet red chili sauce
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2 tbsp soy sauce
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2 tbsb sesame oil
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1 tbsp fresh cilantro
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300g fresh broccoli
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50g olives
Directions
Step up your BBQ game with these vegan skewers: this plant-based recipe with lime, chilli and soy sauce will win your heart and your stomach!
Ingredients
| 3 blocks extra-firm tofu | |
| 1 tbsp granulated garlic | |
| 1/2 tbsp fresh grated ginger | |
| 1 pinch of salt | |
| 3 tsp olive oil | |
| 2 tbsp honey | |
| 4 or 5 limes | |
| 2 tbsp thai sweet red chili sauce | |
| 2 tbsp soy sauce | |
| 2 tbsb sesame oil | |
| 1 tbsp fresh cilantro | |
| 300g fresh broccoli | |
| 50g olives |
Steps
|
1
|
Wrap the tofu and cut it. Press on all sides to remove as much moisture as possible. |
|
2
|
In a small bowl, combine chili powder, granulated garlic, ginger, salt and mix well. Add red chilli sauce, soy sauce, sesame oil, honey and finely chopped cilantro; mix well in order to combine all the ingredients. |
|
3
|
Place the tofu cubes in the seasoning mixture. Make sure to stir the mixture well in between brushing to coat all sides of the tofu evenly. |
|
4
|
Brush the Square Panacrunch Pan with oil and place the tofu on it. Cook it using COMBI 5 for 10 minutes, turning the tofu cubes occasionally. |
|
5
|
When the tofu cubes are roasted on all sides, form the skewers, alternating the tofu with some lime slices. Cook them on the grill tray with COMBI 5 for 8-10 minutes, turning occasionally (for the last 5 minutes of cooking, use GRILL, in order to make the skewers golden brown). |
|
6
|
In the meanwhile prepare the broccoli: place them in the Square Panacrunch Pan with the olives, 1 tbsp of olive oil and a pinch of salt. Then cook them in the upper shelf position using the Auto STEAM Fresh Vegetables programme. |
|
7
|
Place the skewers and the broccoli on a platter. Add some slices of lime on top. |
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