Vegetarian shashlik pan

Ingredients for 4 servings:

• 100 ml soy sauce
• 80 ml balsamic vinegar
• 4 tbsp agave syrup
• 2 tsp paprika powder
• 1 tsp smoked salt
• 1 tsp chili flakes
• 400g tofu
• 1 red bell pepper(s)
• 1 onion(s)
• 100 g mushrooms
• Rapeseed oil
• 2 cans of tomatoes, chopped
• salt and pepper
• Cayenne pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 35 minutes

For the marinade, combine soy sauce, balsamic vinegar, agave syrup, paprika, smoked salt, and chili flakes in a small saucepan and bring to a boil briefly. Cut the tofu into large cubes. Pour the marinade over the tofu, cover, and let stand for about 2 hours. Dice the bell pepper, onion, and mushrooms. Heat the rapeseed oil and remove the tofu cubes from the marinade. Briefly fry the vegetables and deglaze with the marinade. Stir in the tomatoes and cook for about 5 minutes. Season with salt, pepper, and cayenne pepper. Serve with rice or a baguette.