Top of page

Tofu and Zucchini Skewers

< Back

Tofu and Zucchini Skewers

with corn quinoa and creamy avocado sauce

Informations supplémentaires
35 min. | 691 kcal | easy | Vegetarian |
1. Cook the corn and the quinoa Bring a pot of water to a boil. Cook the corn for 5-6 minutes. Retirer. Add the quinoa, and cook for __10-12 minutes_. Drain and set aside.
2. Setup Chop the garlic, the cilantro, the parsley and the red onion. Zest the lime and cut it in half. Cut the tofu into cubes. Make ribbons with the zucchini using a vegetable peeler. Remove the corn kernels off the cob using a knife.
3. Make the sauces In a bowl, combine the parsley, half of the cilantro, the garlic, the lime zest, the juiceof half a lime, th honey and 1/3 2P | 1/2 3P cup of olive oil. Season with salt and pepper. In another bowl, combine the yogurt with the guacamole, the rest of the cilantro and the juice of half a lime.
4. Cook the skewers Thread the tofu cubes onto the skewers with the zucchini ribbons in a serpentine pattern. Kids can help with this step. In a skillet over medium-high heat, add a drizzle of oil. Cook the skewers 2-3 minutes on each side.
5. Make the quinoa salad In a bowl, combine the quinoa with the chopped onion, the corn and half of the olive oil sauce.
6. Plate your dish Serve the tofu skewers with the quinoa and the creamy avocado sauce. Garnish the skewers with the rest of the olive oil sauce. Bon appétit!
300 g Tofu
1 unit Corn Cob(s)
1 unit Guacamole
1 unit Coriander and Parsley
1 unit Lime
1 unit Greek Yogourt 2%
6 unit Wooden Skewers
140 g White Quinoa
1 unit Red Onion(s)
2 unit Garlic Clove(s)
2 unit Honey
1 unit Zucchini(s)
What you need Pot, pan, bowls, strainer.
691 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 81g
27%
fat 31g
48%
cholesterol 3mg
1%
fiber 12g
48%
protein 32g
saturated 5g
25%
sodium 70mg
3%
sugar 20g
trans 0g