Persian Tofu Kebabs with Tabouli & Red Onion Salad Recipe
Persian Tofu Kebabs with Tabouli & Red Onion Salad Recipe
Persian food is simple yet abundantly colourful, and these vegan tofu kebabs are no exception. Enjoy for dinner and reheat the rest for tomorrow’s lunch!
Servings
Prep time
Cook time
Recipe
Ingredients
- Marinade
- ¼ tsp saffron threads, crushed & dissolved in 1-2 tbsp hot water
- 1 small brown onion, diced
- ⅔ cup lemon juice
- 2 cups water
- ¼ cup raw cashews, soaked in hot water for 10 mins
- ¼ tsp turmeric
- ½ tsp cracked pepper
- Salt, to taste
-
- 450g firm tofu
-
- Tabouli
- 1 cup cooked quinoa
2½ cups water
3 cups fresh parsley, finely chopped
1 cup fresh mint, finely chopped
½ red onion, finely diced
1 Lebanese cucumber, diced
3 tomatoes, diced
Juice ½ lemon - Salt, to taste
- Red Onion Salad
- ½ red onion, very finely sliced
- ¼ tsp sumac
Juice ½ lemon -
- 12 baby truss tomatoes
Method
- To make the marinade, dissolve the crushed saffron threads in 1-2 tbsp of hot water in a bowl for 2-3 mins. Add the water, diced onion, lemon juice, cashews, turmeric, pepper and salt and the saffron bowl water to a blender and blend until smooth.
- For the tofu kebabs, skewer the tofu cubes onto wooden skewers then submerge them in the marinade for a minimum of 2 hours to soak up the colour and flavour. Remove the kebabs from the marinade and place on a plate ready to grill. Cook the tofu skewers on a hot non-stick grill, turning until the tofu is golden brown on all sides.
- For the tabouli, place the cooked quinoa, parsley and mint, red onion, cucumber, tomatoes, lemon juice and salt into a bowl and mix well.
- For the red onion salad, add the onion, lemon juice and dust with sumac spice and serve.
- For the grilled tomatoes, skewer the tomatoes and cook on a hot grill, turning until the tomatoes are soft and juicy, but still intact.
- To serve, squeeze fresh lemon juice over the tofu kebabs and serve with the grilled tomato skewers, red onion salad, tabouli and Noom Barbari.
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