Time for a picnic idea 🙂 How about veggies? Lots of veggies on skewers, huh? Sounds good, but tastes even better with a low calories count.
Grilled veggies and tofu skewers
Servings: 3
Calories: 200kcal
Ingredients
- 300 g tofu in brine al natur drained
- 1 aubergine
- 1 zucchini
- 2 red onions
- 1 yellow bell pepper
- 1 red bell pepper
- 500 g portobello mushrooms
- 4 olive oil spray doses
- salt and pepper to taste
Instructions
- Wash and drain all vegetables.
- Cut the aubergine and the zucchini lenght-wise and remove the seeds with a spoon. Cut the remaining pulp (skin-on) in slices (not too thin and not too thick, something line 0.5 cm). Season with salt and leave on a kitchen towel to drain until the other ingredients are ready.
- Cut the bell peppers into chunks.
- Take the away the stalk from the mushrooms.
- Peel the onions, cut them in halves and then separate 2-3 layers from the next layer.
- Cut the tofu into square-like slices (careful not to cut slices that are too thin, or they will fall when cooking).
- If you are using wood skewers, soak them in water before using them.
- Add all vegetables and the tofu slices on skewers and season with salt and pepper. Be creative and play with the order and colors.
- Spray the olive oil on the prepared skewers and season with salt and pepper to taste.
- Add half of the skewers and roast them 2 minutes on each side on a preheated grill pan. Repeat the operation with the remaining skewers.
- Preheat the oven at 180C and prepare a baking tray with baking paper on it.
- Add the skewers and cook them in the oven for 25 minutes.
- Take out from the oven leave to cool for a few minutes, then enjoy!
