Vegetable Kebabs with Tofu
- tofu - 10.5 oz (300 g)
- tomatoes - 6
- peppers - 1
- zucchini - 1 - 2
- eggplants - 1
- onions - 1 head
- mushrooms - 12
- for the marinade
- apple cider vinegar - 3 1/3 tbsp (50 ml)
- garlic - 5 cloves
- soya sauce - 1/3 cup (80 ml)
- curry - 2 tsp, powdered
- for the sauce
- bay leaf - 1
- cinnamon - 1 stick
- brown sugar - 1 1/3 tbsp (20 g)
- balsamic vinegar - 3 1/3 tbsp (50 ml)
Cut the onion into 8 parts. Cut the tomatoes in 2, and the zucchini, eggplants and peppers into 12 pieces.
Put the tofu and the well-cleaned mushrooms in a bowl and the other vegetables in another. You can use any vegetables you wish. Mix the crushed garlic with the curry powder, apple cider vinegar, oil and soya sauce and mix until you get a smooth mixture.
About half of the mixture is needed to marinate the mushrooms and tofu, and the rest of the mixture is used for pouring over the vegetables and then putting them in a refrigerator for 1 day. Make skewers of the tofu and vegetables, until you run out of products.
Broil the skewers on a preheated grill and occasionally pour on marinade.
Serve with sweet and sour sauce, prepared in the following way: In a deep bowl mix the balsamic vinegar, bay leaf, sugar and a cinnamon stick and heat slowly to dissolve the sugar.