Barbeque (vegetarian)

Ingredients

• 600 g tofu
• 40 ml rapeseed oil
• 1 tsp Sweet paprika powder
• 2 pinch Prisen Piment d’Espelette (for garnish)
• Salt
• 350 g seitan (-schnitzel, from the jar)
• 100 ml Vegetable broth
• 2 tbsp Soy sauce
• 4 tbsp sweet soy sauce
• 3 spring onions
• 1 small cauliflower
• 2 tbsp lemon juice
• 2 red bell peppers
• 4 tbsp olive oil
• 0.5 tsp turmeric powder
• Pepper (from the grinder)
• 300 g Greek yogurt

Instructions

1. 1.

   Cube the tofu. Mix rapeseed oil, paprika powder, chili and 2-3 pinches of salt. Toss the tofu in it and marinate for about 30 minutes.

2. 2.

   Drain the seitan and pat dry with kitchen paper. Whisk together the broth and both soy sauces and marinate the seitan for another 30 minutes.

3. 3.

   Wash and trim the spring onions. Cut the white parts into ~3 cm sections, slice the dark green leaves into small rolls. Wash the cauliflower and break into florets. Boil in salted water with lemon juice for about 10 minutes. Drain. Meanwhile wash, halve, trim and slice the bell peppers into strips. Toss peppers and cauliflower with turmeric powder, salt, pepper and mix well. Spread the mixture on an aluminum grill pan and sprinkle the onion rolls over it.

4. 4.

   Thread tofu and onion sections onto skewers. Season yogurt with salt and pepper.

5. 5.

   Grill tofu skewers, seitan and vegetables in the preheated grill pan for about 15 minutes, turning occasionally. Serve with yogurt and basmati rice.