Veggie grilled skewers with tofu in curry-ketchup marinade

Ingredients for 3 servings:

• 200g tofu
• 1 zucchini
• 1 bell pepper(s), red
• 1 onion(s)
• 250 g cherry tomatoes
• 10 ml sunflower oil
• 1 dash of sesame oil
• 20 g ketchup (pumpkin ketchup)
• Oregano, fresh
• salt and pepper
• chili flakes
• Cumin powder
• curry powder

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 30 minutes

vegan

Remove the tofu from the packaging and squeeze it between paper towels to release any excess liquid. For the marinade, measure out 10 ml of sunflower oil and add a small dash of sesame oil. Add all the spices and about 20 g of pumpkin ketchup (you can also use tomato ketchup) and mix thoroughly. You can use any herbs you like, but I find fresh oregano very suitable. Since the tofu has a rather neutral flavor, you can add a bit more spice. It’s best to taste the marinade occasionally to adjust the seasoning if necessary. Then cut all the ingredients into roughly equal-sized pieces. It’s best to cut the tofu first so you can adjust the peppers and onions accordingly. Now thread everything alternately onto the skewers. To prevent the tofu from falling apart, you can try “supporting” it with the onion slices. Brush it with the marinade and let it sit, covered, in the refrigerator for at least two hours. Then grill it. For me, the ingredients are enough for about 11 skewers of 19 cm each.