Kebab with Tofu and Tempeh

Total servings: 4

Recipe ingredients

2 cups basmati rice

4 cups water

1 onion, chopped

1 clove garlic, crushed

1 cube vegetable stock

4 Tbs olive oil

100 g tempeh, cut in 1 cm cubes

100 g firm tofu, cut in 1 cm cubes

1 red bell pepper, cut in slices

1 green bell pepper, cut in slices

1/2 lemon, squeezed

4 Tbs soy sauce

1/4 tsp thyme

1/2 tsp paprika powder

pinch of cayenne

Recipe directions

Put 2 Tbs oil, garlic and onion in pan and sauté until tender. Add rice and sauté for another 2 minutes while stirring constantly. Add water and simmer util rice is tender and dry.

While the rice is cooking, make a marinade by mixing the soy sauce, lemon juice, paprika , thyme and cayenne. Marinate the tempeh and tofu for min 1 hour.

Thread the marinated ingredients and bell peppers on four skewers. Brush the kebabs with the remaining oil and grill and turn for about 5 minutes.

Serve with the risotto.

Vegan: Yes
Vegetarian: Yes