Grilled tofu mushroom skewers with salad
A delicious and colorful salad with finely spiced skewers of mushrooms and tofu.
Servings: 4 Personen
Ingredients
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.
Instructions
Mushroom tofu skewers
- Unwrap the tofu and dry with a paper towel, then dice it and mix with starch
- Clean the mushrooms and cut them in half or quarters, depending on their size
- Mix all ingredients for the marinade, finely chop the herbs, press or finely chop the garlic and add it
- Marinate tofu and mushrooms for about 2-3 hours (also possible overnight in the fridge)
- Pierce tofu and mushrooms onto skewers and place them on the grill – butter them with the left over marinade from time to time
Vinaigrette
- Finely chop the herbs
- Add all ingredients into a jar and shake well
Salad
- Pick the salad ingredients as you like
- Either grill the green asparagus or fry it in a pan
- Place all salad ingredients in a large bowl and serve them with the skewers and the vinaigrette