Tofu Vegetable Skewers with Curry Sauce

Ingredients

• 500 g Tofu
• 3 tbsp light soy sauce
• 3 tbsp yellow curry paste
• 200 ml coconut cream
• 1 tsp turmeric
• 3 tbsp olive oil
• 200 g whole wheat rice
• Salt
• Pepper
• 500 g cherry tomatoes
• 16 silver onions
• 12 mushrooms
• 4 sprigs Parsley

Instructions

1. 1.

   Cut the tofu into bite‑size cubes. Mix soy sauce, 2 tbsp curry paste, 4 tbsp coconut cream, turmeric and oil; season with salt and pepper and marinate the tofu cubes for about 30 minutes.

2. 2.

   Cook the rice in 2.5 times its volume of salted water according to package instructions.

3. 3.

   Wash the tomatoes, halve the onions, clean the mushrooms and skewer them together with the tofu. Grill over high heat on each side until the tofu lightly browns.

4. 4.

   Heat the remaining coconut cream, stir in the leftover marinade and curry paste to make the sauce.

5. 5.

   Arrange the skewers over the cooked rice, pour the sauce over them and serve hot.