Turmeric Tofu Skewers are so easy to make and are so flavourful. Accompanied by herbed steamed & baked baby potatoes, oven baked portobello mushrooms and steamed green beans, they make a healthy delicious meal that comes ready in about 40 minutes.
Fridays are literally my favourite evenings; the reason being obvious! While the dinner menu varies greatly on Fridays, it always calls for something nice and comforting but not time consuming. For this I have an array of tasty meals that are under 40 minutes, preparation through to being ready.
One of my Friday menus that I really enjoyed (and bound to make again) was these Turmeric Tofu Skewers accompanied by herbed steamed & baked baby potatoes, oven baked portobello mushrooms and steamed green beans.
Check out more tofu recipes from the blog:
Easy One Pan Szechuan Vegetables and Tofu Recipe
Herbed Steamed & Baked Baby Potatoes
To make this meal in 40 minutes, start with the baby potatoes. Allow 4 – 5 per person (depending on their size). Steam for about 15 – 20 minutes or until soft (when pricked with a fork). Then, sprinkle with some fresh herbs (dill in this case) and transfer into the oven; bake for 10 minutes. No need to grease the potatoes but do grease the tray.
While the potatoes are steaming, prepare the tofu for the skewers.
Turmeric Tofu Skewers
Ingredients (for 6 skewers)
1 block (about 350g) firm tofu
1 – 2 bell peppers
Marinade:
1 teaspoon turmeric powder
1 pinch cayenne pepper (or chilli powder)
1 pinch ground cumin (optional)
Salt to taste
1 tablespoon water (more or less)
To make tofu skewers:
Mix all marinade ingredients together with the water to make a paste (not too thick) in a bowl.
Cut tofu block into 24 chunky square pieces.
Drop the pieces into the marinade bowl and mix well, taking care not to break the tofu.
Leave the tofu to marinade for about 10 minutes.
Meanwhile, cut the bell peppers into chunky pieces.
Assemble the tofu pieces and peppers onto bamboo skewers, alternating veggies and tofu.
Place on a lightly greased oven tray.
Bake at 170 degrees Celsius for 30 minutes, turning the skewers over themselves occasionally to ensure even baking.
As for the mushroom, drizzle with a bit of chilli oil and some fresh dill; bake for 10 minutes. (Put this in the oven after the tofu skewers have baked for 20 minutes).
While all (skewers, potatoes and mushrooms) is baking for the final 10 minutes in the oven, steam a handful of green beans for 5 minutes (you already have the steamer out for the potatoes).
Yummy, really quite impressive yet simple, under 40 minutes also low fat and low calorie! We shouldn’t even be counting calories for meals like these.
Turmeric Tofu Skewers, Baby Potatoes and Portobello Mushrooms
Ingredients
HERBED STEAMED & BAKED BABY POTATOES
- 4 – 5 baby potatoes, per person
- fresh herbs of choice, dill, parsley, thyme…
TURMERIC TOFU SKEWERS (for 6 skewers)
- 350 g firm tofu, [1 block]
- 1 – 2 bell peppers
Marinade:
- 1 teaspoon turmeric powder
- 1 pinch cayenne pepper, or chilli powder
- 1 pinch ground cumin, optional
- salt, to taste
- 1 tablespoon water, more or less
Instructions
HERBED STEAMED & BAKED BABY POTATOES
- To make this meal in 40 minutes, start with the baby potatoes.
- Steam for about 15 – 20 minutes or until soft (when pricked with a fork).
- Then, sprinkle with some fresh herbs (dill in this case) and transfer into the oven; bake for 10 minutes. No need to grease the potatoes but do grease the tray.
- While the potatoes are steaming, prepare the tofu for the skewers.
TURMERIC TOFU SKEWERS
- Mix all marinade ingredients together with the water to make a paste (not too thick) in a bowl.
- Cut tofu block into 24 chunky square pieces.
- Drop the pieces into the marinade bowl and mix well, taking care not to break the tofu.
- Leave the tofu to marinade for about 10 minutes.
- Meanwhile, cut the bell peppers into chunky pieces.
- Assemble the tofu pieces and peppers onto bamboo skewers, alternating veggies and tofu.
- Place on a lightly greased oven tray.
- Bake at 170 degrees Celsius for 30 minutes, turning the skewers over themselves occasionally to ensure even baking.
PORTOBELLO MUSHROOMS
- As for the mushroom, drizzle with a bit of chilli oil and some fresh dill; bake for 10 minutes. (Put this in the oven after the tofu skewers have baked for 20 minutes).
GREEN BEANS
- While all (skewers, potatoes and mushrooms) is baking for the final 10 minutes in the oven, steam a handful of green beans for 5 minutes (you already have the steamer out for the potatoes).
- Serve immediately and enjoy!
Notes
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the portobello looks amazingly good, well everything just looks perfect. A perfect friday night dinner !
A colorful and happy plate and kebob of veggies. I'm coming over next Friday night 😉
oh my gosh that looks delicious! yum!!! love all the bright colors:)
I know what you mean about Friday – I want something to celebrate getting to the end of the week but without too much effort. My go-to meal is anything potato salad related, or a sandwich of vegan fishless fingers, with a bit of salad with tahini dressing on the side. Yum!
Looks so delicious and pretty. And at first glance, it looks like a long, laborious meal. But you've made it so simple!<br /><br />Even I'm always inspired to make something extra nice on Friday evenings. Either an evening snack or a good dinner. Even though I don't go outside the home to work, my hubby does and I feel happy that we can relax together, watch movies and munch on some