Tofu and Zucchini Skewers

Informations supplémentaires

35 min. | 691 kcal | easy | Vegetarian | Printable version

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!

300gTofu

1unitCorn Cob(s)

1unitGuacamole

1unitCoriander and Parsley

1unitLime

1unitGreek Yogourt 2%

6unitWooden Skewers

140gWhite Quinoa

1unitRed Onion(s)

2unitGarlic Clove(s)

2unitHoney

1unitZucchini(s)

What you need Pot, pan, bowls, strainer.

691 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 81g

27%

fat 31g

48%

cholesterol 3mg

fiber 12g

48%

protein 32g

saturated 5g

25%

sodium 70mg

sugar 20g

trans 0g