Tofu Skewers

Ingredients

• 200 g firm tofu
• 2.5 tbsp olive oil
• 1 tbsp mild soy sauce
• 1 tsp curry powder
• 1 small zucchini (150 g)
• 1 small sweet potato (300 g)
• 1 red bell pepper
• 100 g low‑fat quark
• 1 tbsp White Wine Vinegar
• 1 tsp Italian herbs
• Salt
• Pepper

Instructions

1. 1.

   Cut the tofu into cubes. In a bowl whisk together 1 tbsp olive oil, soy sauce, and curry powder. Add the tofu cubes, mix gently, and let marinate for at least 15 minutes.

2. 2.

   Wash, dry, and cut the zucchini and sweet potato into bite‑size pieces. Clean the bell pepper, remove seeds and white membranes, then cube the flesh.

3. 3.

   Soak wooden skewers in lukewarm water. Thread alternating tofu cubes and vegetables onto each skewer.

4. 4.

   Heat 1 tbsp oil in a pan and sear the skewers over medium heat for about 5 minutes until golden brown all around. Alternatively, brush the skewers with oil, arrange on parchment‑lined baking sheet, and bake at 200 °C (180 °C fan) for ~20 minutes until tofu is golden.

5. 5.

   Meanwhile whisk quark, white wine vinegar, remaining olive oil, and Italian herbs in a bowl. Season with salt and pepper. Plate the tofu skewers and serve with the herb dip.