For the tofu

• 3 tbsp olive oil
• 2 tsp chicken seasoning
• 300 g natural tofu

For the vegetables

• 4 tbsp olive oil
• 3 tsp chicken seasoning
• 250 g yellow bell bell pepper
• 1 red onion
• 200 g zucchini
• 200 g mushrooms
• 200 g cocktail tomatoes

For the quark dip

• 400 g vegan quark
• 1-2 tsp sweet paprika powder
• 1-2 tsp dried basil
• 1 clove of garlic
• 1 lemon (juice)
• Salt
• Pepper
• Chicken seasoning

For the tomato dip

• 250 g tomatoes
• 1 red onion
• 10 g fresh parsley
• 1 garlic clove
• Salt
• Pepper
• Lemon juice

Introduction

Today we have a simple and delicious recipe for barbecue skewers with vegetables and tofu. You’re sure to surprise one or two meat lovers at your next barbecue.

Tip: For the chicken spice, you can use an Italian chicken spice or one for tandoori chicken, for example.

Preparation

For the tofu:

1. Mix the olive oil and chicken seasoning in a bowl.
2. Cut the tofu into large cubes and carefully toss in the marinade.
3. Place in the fridge overnight.

For the vegetables:

1. Mix the olive oil and chicken seasoning in a bowl.
2. Cut the peppers into large pieces and the onion into wedges.
3. Halve the zucchinis lengthways and cut into slices.
4. Wash and quarter the mushrooms.
5. Add the chopped vegetables and washed cocktail tomatoes to the bowl and toss in the marinade.

For the quark dip:

1. Place the quark in a bowl.
2. Season to taste with salt, pepper, paprika powder, basil and chicken seasoning.
3. Peel and finely chop the garlic, press and add.
4. Finally, season the dip with lemon juice and chill in the fridge.

For the tomato dip:

1. Finely chop the tomato, onion and parsley.
2. Peel, finely chop and press the garlic.
3. Put everything together in a bowl and season with lemon juice, salt and pepper.
4. Chill the dip as well.

Now all you have to do is skewer the vegetables and tofu alternately and then fry them on the grill until brown. If you like, you can season the skewers with a little chicken spice and lemon juice.