Keto Grilled Tofu Skewers with Tahini Ranch
How to Make It
Step
Recipe Steps steps 8 8 h 25 min
Step 1
Add the olive oil, lime juice, tomato paste, paprika, chili powder, 3/4 tsp salt, and 1/4 tsp black pepper to a bowl. Mince the garlic clove and add it to the same bowl. Whisk until all the ingredients are well combined.
Step 2
Take the tofu block out of its package and wrap it in a clean kitchen towel. Press on it from all sides to get rid of excess water. Place the block on a chopping board, cut into 32 cubes, and then transfer to the bowl with the marinade.
Step 3
Toss the tofu in the marinade until all the pieces are seasoned. Cover the bowl in plastic wrap and transfer to the fridge. Let the tofu soak up the flavors for at least an hour but ideally overnight.
Step 4
Cut the onion into 1- inch pieces and separate the layers. Cut the mushrooms into quarters and the bell peppers into 1-inch squares. Take the tofu out of the fridge.
Step 5
To assemble, thread the tofu, mushrooms, onions, and peppers onto the skewers. Start with 1 piece of tofu followed by a vegetable. Alternate between a tofu cube and a vegetable until you have 4 tofu pieces on each skewer and a variety of vegetables. You should get a total of 8 skewers.
Step 6
Place a griddle pan over high heat and brush with a generous amount of oil. Place the skewers on the skillet, and cook until the tofu is lightly charred, about 2-3 minutes per side ( 4 sides ). Brush the remaining marinade on the tofu and vegetables between each turn.
Step 7
To make the tahini ranch dressing, add the tahini, lemon juice, water, ¼ tsp of salt, and ¼ tsp of black pepper to a small bowl and whisk until smooth. Finely chop the parsley, dill, and scallions and mix them in. Taste and adjust seasoning, place the bowl in the fridge.
Step 8
To serve, place the grilled tofu skewers on a large plate. Garnish with fresh parsley and lemon slices. Transfer the tahini ranch into a small sauce bowl and place it on the plate with the tofu skewers. Serve immediately.
Ingredients
- Tofu, raw (not silken), not cooked, firm, not drained – 300 g
- Extra virgin olive oil – 2 tbsp
- Lime juice, fresh – 1 tbsp
- Tomato paste – 1 tsp
- Paprika – 1 tsp
- Chili powder – 0.5 tsp
- Garlic, fresh – 1 clove
- Salt – 1 tsp
- Black pepper – 0.5 tsp
- Red onion – 0.25 small
- Red pepper – 0.25 small
- green pepper – 0.25 small
- Mushrooms, raw – 2 medium
- Tahini (sesame butter) – 2 tbsp
- Lemon juice – 1 tbsp
- Water – 2 tbsp
- Parsley, fresh – 1 tbsp
- Dill weed, fresh – 1 tbsp
- Scallions or spring onions, tops and bulb, raw – 1 small – 3″ long