Tofu Nectarine Skewers with Bell Pepper Mint Salad

Ingredients

• 200 g natural tofu
• 1 Nectarine
• 1 Lime
• 1 Garlic clove
• 1 sprig rosemary
• 1 tbsp Olive Oil
• Pepper
• 1 bell pepper
• 80 g arugula (1 bundle)
• 10 g mint (0.5 bundle)
• 150 g yogurt (3.5 % fat)
• Salt
• chili flakes

Instructions

1. 1.

   Soak wooden skewers in water. Cut tofu into cubes. Wash, halve, pit, and slice nectarine into wedges. Alternate tofu and nectarine on the skewers.

2. 2.

   Squeeze lime, peel and finely chop garlic. Rinse rosemary and pluck needles. Mix lime juice, garlic, rosemary with olive oil and season with pepper. Marinate skewers for 1 hour.

3. 3.

   Meanwhile wash, trim, and cut bell pepper into strips. Wash arugula and mint, dry, and roughly chop them.

4. 4.

   For the sauce mix yogurt with lemon juice, salt, pepper, and chili flakes.

5. 5.

   Grill skewers on a grill or in a grill pan for 8–10 minutes over medium heat and season with salt. Serve skewers with salad and yogurt sauce.