Pepper and smoked tofu skewers


Made with

(for four people)
1 red pepper
1 yellow pepper
1 green pepper
one block of tofu
2-3 sprigs of rosemary
2 cloves of garlic
half a chili pepper (fresh)
1 tbsp apple cider vinegar

For the crème fraîche:
200 ml of Bio Soya Cuisine
lime zest and juice


Place the peppers whole in a baking tin with some oil and salt, and bake at 190° for 35 minutes. Remove the peppers from the oven, place them in a bowl, cover with plastic wrap and let them sit for half an hour. Once cooled, peel off the peppers’ skin by hand, cut them open to remove the seeds, and slice them into fairly long strips.
Pour a bit of extra virgin olive oil in a small pot and heat for a few minutes on a very low flame together with the rosemary, garlic and chili pepper. Now sprinkle the pepper slices with the oil and apple cider vinegar, then leave them in the refrigerator to marinade.
Cut the tofu into sufficiently thick rectangular chunks and arrange them onto the skewers. Lightly strain the pepper slices and wrap them around each tofu piece, alternating between colors. You may cook your skewers in the oven, on a stove-top grill or – even better – on the barbecue! Every now and then, brush some aromatic oil onto the skewers.
To make the crème fraîche, mix the soy cream with the lime’s juice and grated zest, the salt, the oil, and the finely minced chives.