🍽️ Grilled Tofu Skewers with Bananas and Rice-Bean Mix

Name: Grilled Tofu Skewers with Bananas and Rice-Bean Mix
Total time: 30 min
Yield: 4 servings
Ingredients: tofu, plain 400 g; bell pepper, red 2 pcs; bananas 2 pcs; onions, red 2 pcs; organic limes 3 pcs; soy sauce 70 ml; orange juice 200 ml; maple syrup 3 tbsp; olive oil 4 tbsp; kidney beans 400 g; basmati rice 300 g; salt pinch; parsley, fresh 10 g; cilantro, fresh 10 g; chili mix 1 pcs

757 kcal · 30 min · 4 servings

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Ingredients

tofu, plain 400 g
bell pepper, red 2 pcs
bananas 2 pcs
onions, red 2 pcs
organic limes 3 pcs
soy sauce 70 ml
orange juice 200 ml
maple syrup 3 tbsp
olive oil 4 tbsp
kidney beans 400 g
basmati rice 300 g
salt pinch
parsley, fresh 10 g
cilantro, fresh 10 g
chili mix 1 pcs

Instructions

1. Cut the tofu into approx. 2 cm cubes.
2. Wash the bell pepper, remove the stem and seeds, and cut it into approx. 2 cm pieces.
3. Peel the banana and slice it into approx. 2 cm thick rounds.
4. Halve the onion, peel it, and cut it into approx. 2 cm pieces.
5. Wash 2 limes.
6. Finely grate the zest of one lime.
7. Halve the limes and squeeze out the juice.
8. Whisk soy sauce, lime juice, orange juice, maple syrup, 2 tbsp olive oil, and half of the lime zest in a bowl until smooth.
9. Fold the tofu, bell pepper, banana, and onion into the marinade.
10. Let the ingredients marinate for at least 30 minutes.
11. Thread the marinated ingredients onto skewers.
12. Set the skewers aside.
13. Drain the kidney beans in a sieve.
14. Rinse the kidney beans under cold water.
15. Bring rice with approx. 700 ml of salted water to a boil in a pot.
16. Cook the rice covered on medium heat for approx. 12 minutes.
17. Remove the pot from the heat.
18. Gently fold the kidney beans into the rice.
19. Set the Gallo Pinto aside covered.
20. Preheat the grill.
21. Wash the parsley and cilantro.
22. Shake the parsley and cilantro dry.
23. Finely chop the parsley and cilantro.
24. Wash the chili pepper.
25. Remove the stem of the chili pepper.
26. Finely chop the chili pepper.
27. Mix parsley, cilantro, chili, 3 tbsp olive oil, the remaining lime zest, and 2 tbsp of the remaining marinade in a bowl.
28. Season the Chimi Churri with salt.
29. Grill the skewers for approx. 8 minutes on all sides.
30. Turn the skewers in between.
31. Quarter the last lime.
32. Plate the tofu skewers, Gallo Pinto, and Chimi Churri.
33. Serve the skewers with a piece of lime.

Nutrition per serving

kcal: 757
Protein: 29 g · Fett/Fat: 22 g · Carbs: 125 g