John Myers
Vegan Grill Skewers with Potatoes
The perfect vegan grill skewers with potatoes recipe with a picture and simple step-by-step instructions.
- 8 size Potatoes
- 200 g Vegetables of your choice
- 200 g Natural tofu
- Olive oil
- Salt pepper
- Spices
- 8 Grill skewers
- Peel the potatoes and cut them into pieces of about the same size. Cook in salted water until firm to the bite. (If you are at a barbecue party, you can of course wrap the potatoes in aluminum foil and place them in the embers.)
- In the meantime, cut the vegetables into small pieces so that they can be easily put on the grill skewers later.
- Cut the tofu into small cubes (also for the grill skewers). Mix about 2 tablespoons of olive oil with salt, pepper and spices in a bowl. (For the sake of simplicity, I used a ready-made mix of spices from Migros (“Chicken and Poultry”). You can of course also choose the spices yourself, for example paprika, oregano, lemon pepper, etc.). Turn the tofu cubes in the olive oil.
- Place the vegetable pieces and tofu cubes alternately on the grill skewers and sprinkle again with salt and pepper. Now the grill skewers can either be placed on the grid or fried in the frying pan with a little olive oil.
- Salad, BBQ sauce, Sweet’n’Sour sauce etc. can be served well with the skewers (everything is available vegan at Migros, Coop etc.).
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