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🍽️ Grilled Pepper-Tofu Skewers with Creamy Walnut Fig Dip

290 kcal · 30 min · 4 servings

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 5 tsp oil
• 200 g tofu
• small wooden skewers
• 40 g walnuts
• 100 g fig jam
• juice (from 1 lime)
• 1 tsp Dijon mustard
• 1 tsp sambal oelek
• salt
• pepper

Instructions

1. 1. Thoroughly wash the bell peppers.
2. 2. Remove the seeds and white pith from the bell peppers.
3. 3. Cut the bell peppers into four equal quarters.
4. 4. Line a baking tray with baking paper.
5. 5. Place the pepper quarters skin-side up on the tray.
6. 6. Brush the skin side of the peppers thinly with one teaspoon of oil.
7. 7. Preheat the oven to 225 degrees (200 degrees fan or gas level 4-5).
8. 8. Bake the peppers in the hot oven for about 15 to 20 minutes.
9. 9. Take the peppers out of the oven.
10. 10. Wet a kitchen towel with cold water and squeeze it out well.
11. 11. Cover the hot pepper quarters with the damp towel.
12. 12. Let the peppers rest under the towel for about 10 minutes.
13. 13. Remove the towel from the peppers.
14. 14. Peel the browned skin off the pepper quarters.
15. 15. Cut the tofu into sticks about 5 centimeters long and 1 centimeter wide.
16. 16. Heat two teaspoons of oil in a non-stick pan.
17. 17. Fry the tofu sticks in the pan for a short time.
18. 18. Take a piece of tofu and wrap it with a strip of the prepared pepper.
19. 19. Insert a wooden skewer through the tofu-pepper package to secure it.
20. 20. Repeat this with the remaining tofu and peppers.
21. 21. Heat the remaining oil in the same pan.
22. 22. Place the skewers in the hot pan.
23. 23. Toss the skewers briefly in the pan until lightly browned.
24. 24. Take the walnuts out of their packaging.
25. 25. Roughly chop the walnuts with a knife or nutcracker.
26. 26. Put the fig jam into an electric chopper.
27. 27. Add the roughly chopped walnuts to the jam.
28. 28. Add some lime juice to the mixture.
29. 29. Add a dollop of mustard to the mixture.
30. 30. Add some Sambal Oelek (hot chili paste) to the mixture.
31. 31. Puree all ingredients in the chopper to a smooth dip.
32. 32. Season the dip with salt and pepper.
33. 33. Arrange the finished skewers on a plate.
34. 34. Serve the skewers together with the walnut fig dip.

Nutrition per serving

• kcal: 290
• Protein: 10 g · Fett/Fat: 18 g · Carbs: 24 g