Asian tofu and vegetable skewers with stuffed portobello mushrooms and baked potatoes

Ingredients for 2 servings:

• 3 potatoes
• 4 portobello mushrooms
• 100 g cream cheese substitute made from cashew nuts
• 3 tomatoes, dried in oil
• 2 tbsp olive oil
• 200 g smoked tofu
• 12 cherry tomatoes
• 12 shiitake mushrooms
• 1 tbsp rapeseed oil
• 2 tsp tamari sauce
• ½ bunch coriander
• ½ tsp white pepper
• ½ tsp sea salt
• 2 tsp marjoram
• 2 cm ginger root
• 6 spring onions
• 60 ml rapeseed oil
• 2 tbsp tamari sauce
• 1 tsp sesame oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan

Preheat the oven to 180 degrees Celsius (top/bottom heat) and soak 4 wooden skewers in warm water. Wash and quarter the potatoes. Arrange the potatoes in an ovenproof dish, drizzle with salt, pepper, marjoram, and olive oil, and place in the oven. Finely chop the sun-dried tomatoes and mix with the cashew cream cheese. Season the mixture with salt and pepper and stuff the portobello mushrooms. For the dressing, finely slice the ginger and spring onions and mix in a heatproof dish. Heat the rapeseed oil in a small saucepan over high heat until smoking point. Immediately pour over the spring onions and ginger. Stir in the tamari sauce and sesame oil. Cut the smoked tofu into cubes the size of the cherry tomatoes. Thread the tofu, shiitake mushrooms, and cherry tomatoes alternately onto the skewers. Mix the rapeseed oil and tamari sauce together and brush the skewers with it. Place the portobello mushrooms and skewers in the oven with the potatoes for 15 minutes. Remove everything from the oven and arrange on plates. Finally, drizzle the dressing over the skewers. Chop the coriander and scatter it over the top. You can also find the recipe on my blog: https://www.vegan-cooking-with-thalija.de/archive/878