Healthy Grilling

Eggplant with Mushroom Tofu Skewers

Average: 4 (3 votes)
(3 votes)
Eggplant with Mushroom Tofu Skewers

Eggplant with mushroom tofu skewers - An explosion of vegan flavors!

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Health Score:
9,4 / 10
1 hr
ready in 1 hr 20 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Tofu not only provides a lot of protein but also around three milligrams of iron per 100 grams. Thanks to vitamin C from lemons, our body can absorb and utilize the trace element particularly well.

If you like, you can also prepare the vegetarian grilled treat with zucchini instead of eggplant. These then do not need to be salted like the eggplants, but can simply be grilled brushed with oil. To prevent the small slices from falling through the grill grate, it is recommended to slice the zucchini lengthwise instead of crosswise.

1 serving contains
(Percentage of daily recommendation)
Calorie345 kcal(16 %)
Protein14 g(14 %)
Fat28 g(24 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage4.3 g(14 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.7 μg(4 %)
Vitamin E9.4 mg(78 %)
Vitamin K36.4 μg(61 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin6 mg(50 %)
Vitamin B₆0.2 mg(14 %)
Folate71 μg(24 %)
Pantothenic acid1.3 mg(22 %)
Biotin9 μg(20 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C26 mg(27 %)
Potassium624 mg(16 %)
Calcium165 mg(17 %)
Magnesium96 mg(32 %)
Iron3.5 mg(23 %)
Iodine13 μg(7 %)
Zinc1.6 mg(20 %)
Saturated fatty acids4.1 g
Uric acid59 mg
Cholesterol0 mg
Complete sugar8 g


1 garlic clove
2 Cornichons
½ oz parsley (1 handful)
4 sprigs mint
4 sprigs cilantro
3 Tbsps apple cider vinegar
9 Tbsps olive oil
6 ozs brown button Mushroom
9 ozs Tofu (natural or smoked)
2 organic lemons
2 small Eggplant (7-8 oz)
1 Tbsp vegan Mustard
2 Tbsps Vinegar
1 tsp ground Turmeric
1 tsp Curry powder
4 Tbsps Mango juice
1 oz Pomegranate seed (2 TBSP.)
1 tsp bright sesame
How healthy are the main ingredients?
Tofuolive oilapple cider vinegarMustardmintparsley

Kitchen utensils

8 Wooden skewers

Preparation steps


For the herb sauce, peel and coarsely chop the garlic. Cut cornichons into small pieces. Wash herbs, shake dry and pluck leaves; set aside a few mint leaves for garnish. Place garlic, cornichons, herbs, apple cider vinegar and 6 tablespoons olive oil in a blender and puree until very fine. Season herb sauce with salt and pepper.


Clean mushrooms. Pat tofu dry, dice about 1.25" thick and alternate with mushrooms on 8 skewers. Brush with 1 tablespoon oil. Rinse lemons, cut in half and squeeze some juice from 1 half.


Wash and clean eggplants and cut crosswise into slices. Lightly salt and let stand for about 10 minutes.


Meanwhile, whisk mustard with vinegar, turmeric and curry powder until smooth. While whisking vigorously and evenly, pour in 1 tsp. oil in a thin stream. Stir in mango juice and season curry mustard sauce with salt, pepper and lemon juice.


Brush grill with a little oil. Pat eggplant dry, brush thinly with remaining oil and grill on hot grill until brown on both sides, about 10 minutes. Transfer to a bowl. Pour curry mustard sauce on top, sprinkle with pomegranate seeds, sesame seeds and mint.


Grill mushroom tofu skewers and lemons on grill until lightly browned on all sides, 5-8 minutes. Brush skewers with the herb sauce and serve with lemons and eggplant.