Tofu and Vegetable Skewers with Curry Sauce
With a good 15 percent vegetable protein, tofu provides about as much protein as most types of meat. This makes it a great alternative, especially for veggies. In addition, soy protein is more digestible for humans than most other vegetable proteins and contains all the essential amino acids.
You can store natural tofu from opened packages in a bowl of water in the refrigerator for about seven days. It is best to change the water daily and pour it away before preparation. Then rinse the tofu and let it drip off well or pat dry.
- 500 grams Tofu
- 3 Tbsps soy sauce (bright)
- 2 Tbsps Curry paste (yellow)
- 4 Tbsps Coconut cream (unsweetened)
- 1 generous pinch Turmeric
- 1 generous pinch Chinese 5 spice powder
- 3 Tbsps olive oil
- 500 grams Cherry tomatoes
- 16 Pearl onion
- 12 button Mushroom
- For the sauce
- 170 milliliters Coconut cream (unsweetened)
- 1 Tbsp Curry paste (yellow)
- 1 tsp parsley (chopped)
Cut the tofu into bite-sized cubes. In a shallow dish, whisk together the soy sauce, curry paste, coconut milk, 5-spice powder, turmeric, oil, salt and pepper. Add the tofu, turning it in the mixture and marinate 30 minutes.
Heat the broiler. Lift the tofu from the marinade and reserve the marinade. Rinse the tomatoes, halve the onions, clean the mushrooms and thread them on skewers along with the tofu. Place under the broiler and cook, turning the skewers until the tofu browns slightly.
For the sauce: In a small saucepan heat the coconut milk, the reserved marinade and the curry paste.
Arrange the skewers on cooked rice, pour the sauce over and serve hot.