Mushroom Tofu Skewers with salsa verde and Happy Pear pesto
The Happy Pear
The Happy Pear
Recipe - Navan - Smith's
Mushroom Tofu Skewers with salsa verde and Happy Pear pesto
Prep Time29 Minutes
Servings3
Cook Time5 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
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
Directions
- 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.
29 minutes
Prep Time
5 minutes
Cook Time
3
Servings
Shop Ingredients
Makes 3 servings
SuperValu Portobello Mushrooms (300 g)
€2.05€6.83/kg
SuperValu Red Onions Net (750 g)
€0.99€1.32/kg
Not Available
SuperValu Scallion (1 Piece)
€0.99
The Happy Pear Lovely Basil Pesto (135 g)
€4.45€32.96/kg
The Tofoo Co. Organic Tofu (280 g)
€3.20€11.43/kg
Don Carlos Capers 33% Extra Free (110 g)
€2.60€23.64/kg
Bunalun Organic Dijon Mustard (200 g)
€2.69€13.45/kg
SuperValu Olive Oil (500 ml)
€3.69€7.38/l
SuperValu Fresh Flat Leaf Parsley (25 g)
€1.19€47.60/kg
SuperValu Garlic (3 Piece)
€1.05€0.35 each
SuperValu Loose Lemons (1 Piece)
6 for €2.50
€0.55
SuperValu Fresh Mint (20 g)
€1.19€59.50/kg
SuperValu Sea Salt (250 g)
€1.25€5.00/kg
Directions
- 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.