Grilled Tofu And Bell Pepper Skewers With Lemon Herb Rice Recipe

About this recipe

A vibrant and satisfying dinner featuring protein-packed tofu skewers paired with fragrant lemon herb rice. This dish is colorful, flavorful, and easy to prepare.

Ingredients

• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 6 Each Golden Yolk Eggs 6 Pack
• 100 G Jumbo Garlic 100g
• 50G Pepper Black Ground BWFO
• NaN Filippo Berio Classico Pure Olive Oil
• 400G Mutti Organic Chopped Italian Tomatoes
• 750 G Top-Op Table Salt Drums
• - Caputo "Classica" 00 All Purpose Flour
• - Mori-Nu Silken Firm Tofu
• 1 piece Yellow Bell Pepper
• - Biona Organic Whole Cherry Tomatoes
• 1 L Olive Oil – Organic
• - PLJ Lemon Juice Original Sharp 500ml
• - Oregano 100g
• 100 G Natco Paprika Powder
• - Greenfields Black Peppercorns
• - Potts Vegetable Stock Can
• - Schwartz Flat Leaf Parsley
• 255G Fish Said Fred Asc Butterflied Sea Bass With Parsley And Lemon Zest

Instructions

1. 1. Cut the tofu into bite-sized cubes and place them in a bowl.
2. 2. Chop the red, yellow, and green bell peppers into similar-sized chunks.
3. 3. In a small bowl, mix olive oil, lemon juice, paprika, oregano, salt, and black pepper.
4. 4. Toss the tofu and chopped peppers in the marinade until well coated.
5. 5. Skewer the tofu, bell peppers, and cherry tomatoes alternately onto wooden or metal skewers.
6. 6. Preheat a grill pan or outdoor grill to medium heat and lightly oil the surface.
7. 7. Grill the skewers for 8-10 minutes, turning occasionally, until the vegetables are slightly charred and tofu is golden.
8. 8. Rinse the basmati rice under cold water until the water runs clear.
9. 9. In a saucepan, bring the vegetable stock to a boil, then add the rice and reduce the heat to low.
10. 10. Cover and cook the rice for 15 minutes, or until all the liquid is absorbed.
11. 11. Fluff the rice with a fork and stir in chopped parsley, lemon zest, and a pinch of salt.
12. 12. Serve the grilled skewers over the lemon herb rice for a delightful meal.