Paprika Tofu Skewers with Walnut Fig Dip
Paprika tofu skewers with walnut fig dip are a recipe featuring fresh ingredients from the lunch category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 5 tsp oil
- 200 g tofu
- small wooden skewers
- 40 g Walnuts
- 100 g fig jam
- Juice of 1 lime
- 1 tsp Dijon mustard
- 1 tsp Sambal oelek
- Salt
- Pepper
Instructions
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1.
Quarter the bell peppers, clean and rinse. Place them skin side up on a baking sheet lined with parchment paper. Brush the skin side lightly with 1 tsp oil. Bake in a preheated oven at 225°C (gas: level 4-5, fan: 200°C) for about 15‑20 minutes. Cover with a cold damp kitchen towel and set aside for about 10 minutes. Remove the skins.
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2.
Cut the tofu into sticks approximately 5 cm long and 1 cm wide. Heat 2 tsp oil in a non‑stick pan. Briefly sear the tofu sticks. Wrap each tofu stick with a bell pepper strip and secure it with a wooden skewer. Heat the remaining oil in the pan and quickly toss the skewers to coat.
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3.
Coarsely chop the walnuts. In an electric grinder, blend the fig jam with walnuts, lime juice, mustard, and sambal oelek until smooth. Season with salt and pepper. Plate the skewers together with the walnut fig dip.
