Smoked Tofu kebabs in their Autumn glaze

By LA CAR A VAN Foodtruck  , , ,   , , ,   , , , ,

December 14, 2016

A dish that will appeal to all our keen travelers !

  • Prep: 40 mins
  • Cook: 20 mins
  • Yields: 1 personne, 2 brochettes


To prepare the skewers

1Cut the marrow in small cubes and pan-fry them for a few minutes, season with salt and pepper.

2Slice the mushrooms and pan-fry for 5 minutes only so as to keep them firm.

3Dice the smoked tofu and marinate it in soy sauce, Agave sirup and paprika.

4Pan-fry them in their own marinade until they are nicely glazed.

5Put your skewers together by adding tofu, marrow, mushroom and repeating.

6Put the corn in the oven for 20 minutes, 160 degrees, and turn the cobs over for an even colour.

Crunchy salad

1Cut your courgette thinly and put them through your spaghetti maker.

2Slice all other vegetables thinly

3Add the sprouted seeds once the plate is assembled

4Sprinkle with a tablespoon of dressing


Smoked Tofu kebabs in their Autumn glaze



Smoked tofu 100gr

Soy sauce

Agave sirup


Paprika-flavoured corn on the cob

Crunchy salad

Courgettes spirales

Red cabbage

Carots, peppers


Sprouted seeds

Salad dressing

Olive oil


Balsamic glaze

Salt, pepper

Dried herbs


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