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🥗 Tofu-Nectarine Skewers with Bell Pepper-Mint Salad

318 kcal · 30 min · 4 servings

Ingredients

• 200 g Natural tofu
• 1 Nectarine
• 1 Lime
• 1 Garlic clove
• 1 Sprig Rosemary
• 1 tbsp Olive oil
• Pepper
• 1 Bell pepper
• 80 g Arugula (1 bunch)
• 10 g Mint (0.5 bunch)
• 150 g Yogurt (3.5 % fat)
• Salt
• Chili flakes

Instructions

1. 1. Soak the wooden skewers in water. Cut the tofu into cubes. Wash the nectarine, halve it, remove the pit, and cut it into wedges. Thread the tofu and nectarine alternately onto the skewers.
2. 2. Squeeze the juice of one lime, peel the garlic, and chop it finely. Wash the rosemary and pluck off the needles. Mix lime juice, garlic, and rosemary with olive oil and season with pepper. Let the skewers marinate for 1 hour.
3. 3. Meanwhile, wash the bell pepper, remove the seeds, and cut it into strips. Wash the arugula and mint, drain them, and chop roughly.
4. 4. For the sauce, mix the yogurt with lemon juice, salt, pepper, and chili flakes.
5. 5. Grill the skewers for 8–10 minutes over medium heat on the grill or in a grill pan, and season them with salt. Serve the skewers together with the salad and the yogurt sauce.

Nutrition per serving

• kcal: 318
• Protein: 22 g · Fett/Fat: 15 g · Carbs: 22 g