Grilled Tofu, Peach and Bell Pepper Skewers

Details

• Author: CuisineSavvy
• Cuisine: Mexican
• Course: Main Course
• Servings: 2
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Diet: Vegan
• Categories:#grilled#skewers#tofu#summer#quick#Mexican#plant-based#protein-rich

Nutritional Values

High in plant protein from tofu and rich in vitamin C from bell pepper and peaches. Nutritional yeast adds B vitamins. The modest use of olive oil keeps the recipe light, while the grilling method requires no added fats beyond the tablespoon used. A wholesome, balanced meal with antioxidants from the vegetables and fruit.

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Grilled Tofu, Peach and Bell Pepper Skewers

These vibrant tofu skewers bring together the smoky char of the grill with sweet caramelised peach, crisp green pepper, and golden tofu cubes coated in savoury nutritional yeast. Quick to prepare and boldly flavoured, they make a satisfying plant-based main course that celebrates the balance of sweet, savoury, and smoky notes in every bite. Serve with a drizzle of tahini or chimichurri for an extra layer of flavour.

Ingredients
[ ] 300 g firm tofu, drained, pressed dry, and cut into 2.5 cm cubes
[ ] 2 ripe peaches (about 300 g), stoned and cut into chunks the same size as the tofu
[ ] 1 large green bell pepper, seeded and cut into 2.5 cm squares
[ ] 2 tablespoons nutritional yeast
[ ] 1 tablespoon olive oil (15 ml)
[ ] 1 pinch sea salt
[ ] freshly ground black pepper
[ ] 6 wooden or bamboo skewers, soaked in cold water for 20 minutes
[ ] optional, to serve: 2 tablespoons tahini thinned with lemon juice, or chimichurri

Instructions
[ ] 1. Soak 6 wooden or bamboo skewers in cold water for 20 minutes to prevent burning on the grill.
[ ] 2. Place the pressed tofu cubes in a bowl and toss with 2 tablespoons of nutritional yeast until evenly coated.
[ ] 3. Thread the yeast-coated tofu cubes, peach chunks, and green pepper squares onto the soaked skewers, alternating the ingredients.
[ ] 4. Brush the assembled skewers lightly with 1 tablespoon (15 ml) of olive oil and season with 1 pinch of sea salt and freshly ground black pepper.
[ ] 5. Heat a griddle pan over a high heat until very hot.
[ ] 6. Place the skewers on the pan and cook for 8–10 minutes, turning occasionally, until the tofu is golden and lightly charred, the peach is caramelised, and the pepper is tender with charred edges.
[ ] 7. Remove from the heat and serve immediately, with tahini thinned with lemon juice or chimichurri on the side if desired.

https://www.cuisinesavvy.com/recipe/grilled-tofu-peach-and-bell-pepper-skewers