Turmeric Tofu Skewers, Baby Potatoes and Portobello Mushrooms
Turmeric tofu skewers, baked baby potatoes along with portobello mushrooms are so yummy, really quite impressive yet simple and made under 40 minutes. Also low fat and low calorie!
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).