Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, whisk together 0.25 cup finely chopped fresh dill, 2 minced cloves of garlic, 0.25 cup lemon juice, 2 tablespoons vegetable oil, 1 tablespoon smoked paprika, 1 teaspoon salt, and 0.5 teaspoon black pepper to create the marinade.

2. 2

   Add 500 grams of pressed and cubed extra-firm tofu, 1 roughly chopped large red onion, 1 red bell pepper cut into pieces, 1 green bell pepper cut into pieces, and 200 grams halved button mushrooms to the marinade, tossing gently to coat all ingredients evenly.

3. 3

   Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld into the tofu and vegetables.

4. 4

   Preheat a charcoal grill to medium-high heat, ensuring the coals are glowing and evenly distributed for consistent cooking.

5. 5

   Thread the marinated tofu cubes, red onion pieces, red and green bell pepper pieces, and mushroom halves alternately onto wooden or metal skewers, making sure not to overcrowd each skewer.

6. 6

   Grill the skewers for 10-15 minutes, turning them every 3-4 minutes, until the tofu is lightly charred and the vegetables are tender-crisp.

7. 7

   Remove the Tofu Shashlik from the grill and let them rest for 5 minutes before serving.