Tofu skewers with tomato and onion sauce
easy
45 mins
45 mins
Ingredients
- 600 g Tomatoes
- 2 medium-sized onions
- 20 g Butter or margarine
- 1/8 l clear vegetable broth (instant; purely vegetable, with sea salt)
- 7-10 Tbsp Sea salt
- 7-10 Tbsp black pepper
- 2 small red peppers
- 4 (à 100 g) Tofu rolls
- 12 Bay leaves
- 1-2 TABLESPOONS Oil
- 1/2 bunch Parsley
- 3 Stem(s) Basil
- 2 large cloves of garlic
- 60 g Butter
- 2 Wholemeal roll
- 7-10 Tbsp Shashlik skewers
Directions
- 1
Wash the tomatoes, cut them in half, remove the stalk and cut the tomatoes roughly. Peel and chop the onions. Heat the fat in a pot and fry the onions until transparent. Add the tomatoes, also fry them and boil down with 1/8 litre stock at medium heat for about 10 minutes.
- 2
Season with salt and pepper. Clean, wash and cut the peppers into pieces. Cut tofu sausage diagonally into thick slices. Put sausage slices, paprika and bay leaves colourfully distributed on 4 skewers.
- 3
Brush with oil and fry under the preheated grill or in a pan, turning several times for about 5 minutes. Wash parsley and basil, dab dry and chop finely except for a few basil leaves.
- 4
Peel the garlic cloves, press them through a garlic press or chop them finely and add them to the butter. Add herbs with a little salt and mix everything well with a fork. Cut wholemeal rolls into small slices and spread with the herb butter.
- 5
Bake under the preheated grill for 1-2 minutes. Arrange skewers with the sauce on plates, garnish with basil. Add the breads.
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