Mushroom Tofu Skewers with salsa verde and Happy Pear pesto
By The Happy Pear
4 people
5 minutes
30 minutes
Ingredients
- 200 g Portobello Mushrooms
- 0.5 small Red Onion
- 1 small Red Pepper
- 1 small Spring Onions
- 1 tub The Happy Pear Lovely Basil Pesto
- 150 g Tofu firm
For the Salsa Verde
-
3
tbsp
Capers
-
1
tsp
Dijon Mustard
-
70
ml
Extra Virgin Olive Oil
-
1
bunch
Flat Leaf Parsley
-
1
clove
Garlic
-
0.5
medium
Lemon
juice
-
1
tbsp
Mint Leaves
-
0.5
tsp
Salt
Method
Method:
Soak your skewers in water for 10 minutes, this will stop them from burning on the heat. Cut the tofu block into 8 even sized cubes. Cut the mushrooms into ½ cm thick long slices. Peel the red onion and cut it into small quarters, keeping the base intact so each quarter stays together. Deseed the pepper and cut it into 8 bite-size pieces. Peel the spring onion and cut it into 3cm pieces.
Split the pesto between 2 bowls. Add the mushroom slices to one bowl and the tofu to the other. Coat in the pesto and marinate while you make the salsa verde.
For the salsa verde: Chop the parsley, mint, capers and garlic together. Add to a bowl and whisk with the mustard, lemon juice, olive oil and salt. Taste and season.
For each skewer add a slice of pepper, fold over a piece of marinated mushroom in 2 and add to the skewer, add a slice of marinated tofu and repeat, leaving enough room at the top for a piece of onion per skewer, then another piece of sliced pepper and scallion.
Put the skewers in a pan on medium/high heat or on the barbecue and cook on each side for 5-6 minutes, brushing with some more pesto halfway through. Drizzle with the salsa verde and enjoy.
