Kebab with Tofu and TempehTotal servings: 4
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
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.