The Zucchini and Tofu Skewers are a tasty, vegan appetizer or entrée. Coming from a “non-vegan” like me, that means even more 😏
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 3-4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 4.4 oz tofu
- 2 zucchini (about 1 lb in total)
- to taste fine salt
- to taste olive oil
- to taste soy sauce
Steps
Wash and clean the zucchini, then slice them very thinly with a mandoline.
Place them in a bowl and season with salt and oil.
Meanwhile, divide the tofu into three parts lengthwise.
Now divide it into four parts across the width.
Finally, divide it in half lengthwise. You will get 24 pieces in total.
Take one or two previously sliced zucchini pieces, lightly drain them if there’s too much water released by the zucchini, place a piece of tofu on top and roll it to make a roll.
Take a skewer and thread the tofu rolls onto it.
I placed 8 rolls on each skewer, making three skewers in total. I believe you can easily make 4 skewers by placing 6 rolls on each skewer.
Now grease a non-stick pan with a little oil, place the skewers on top, and cook for a few minutes on each side. Towards the end of cooking, add some soy sauce, and cook for a few more minutes.
Plate and season with a bit more soy sauce.
Tips and Suggestions
If you enjoyed the Zucchini and Tofu Skewers, try the other savory vegan recipes:
