Grilled tofu mushroom skewers with salad

tofu mushroom skewer

• 250 gr (9 oz.)  mushrooms
• 400 gr (14 oz.)  Tofu (solid)
• 1 Tsp starch
• 5-6 Tbsp Mushrrom spice from Knorr
• 100 ml (1/2 cup)  olive oil
• 5 Tbsp Tamari or soy sauce
• 2 garlic cloves
• 1 Tbsp maple syrup
• 1 Tbsp fresh herbs ((thyme, rosemary, basil, oregano))

Vinaigrette

• 5 Tbsp Balsamico vinegar
• 7 Tbsp olive oil
• 2 Tbsp Maple syrup
• 1 Tbsp mustard (Dijon )
• 1 Tbsp fresh herbs ((thyme, rosemary, basil, oregano))
• 1 Spritzer lemon
• salt & pepper

Salad

• 250 gr (9 oz.)  green asparagus
• 250 gr (9 oz.)  green salad (e.g. baby salad)
• Carrots
• tomatoes
• radishes
• spring onion
• Sprouts, cress, etc. 

<p class="MsoNormal"><strong>Mushroom tofu skewers</strong></p>

1. Unwrap the tofu and dry with a paper towel, then dice it and mix with starch
2. Clean the mushrooms and cut them in half or quarters, depending on their size
3. Mix all ingredients for the marinade, finely chop the herbs, press or finely chop the garlic and add it
4. Marinate tofu and mushrooms for about 2-3 hours (also possible overnight in the fridge)
5. Pierce tofu and mushrooms onto skewers and place them on the grill – butter them with the left over marinade from time to time

Vinaigrette

1. Finely chop the herbs
2. Add all ingredients into a jar and shake well

Salad

1. Pick the salad ingredients as you like
2. Either grill the green asparagus or fry it in a pan
3. Place all salad ingredients in a large bowl and serve them with the skewers and the vinaigrette