Dairy-Free Herby Tofu Rosemary Kebabs
Ingredients
- 2 blocks of tofu (I used @healthonplants)
- 1 entire log of vegan chevre (can be skipped but recommended) (I used @luckyvegandeli)
- 1 large onion, finely chopped
- Few pods of garlic, chopped
- Handful of pistachios
- Handful of kale (use greens of your choice)
- Chilli flakes
- Pepper
- Salt
- Mixed herbs, dried or fresh (I used fresh)
- Fresh rosemary sticks to form the kebabs onto
Preparation
Crumble the tofu and the cheese log by hand, then add herbs, spices, salt, and chopped nuts.
Sauté garlic, onion, and greens in a pan. Allow it to cool before adding it to the tofu mixture.
Combine the ingredients really well and let it rest in the fridge for at least 30 minutes before making the kebabs.
Shape the mixture into kebabs onto sturdy rosemary twigs. Optionally, let them rest with the rosemary twigs for extra flavor.
Cook the kebabs thoroughly on a grill or in a pan.
Serve with a simple side salad of spinach massaged with oil from @angelovegancheese mozz jar, lemon juice, and a sprinkle of @angelovegancheese parm.