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Miso-Maple Tofu & Vegetable Kebabs

with Green Couscous

  • 30 min
BBQ
Vegetarian
High in fiber
High Protein
These colourful skewers are stacked with tofu, radishes, mushrooms and orange bell peppers and basted with a miso and maple sauce. Served with an arugula and fresh herbs couscous salad for the freshest summer meal!
Miso-Maple Tofu & Vegetable Kebabs

Ingredients

1/2 cup(s)
Couscous
1
Zucchini(s)
4
Radish(es)
225 g
Tofu
2 tbsp
Olive Oil (not included)
40 ml
Maple Syrup
5 g
Cilantro
5 g
Curly Parsley
150 g
Arugula
15 ml
Rice Vinegar
30 ml
Miso Paste
4
Wooden Skewer(s)
1
Green Onion(s)
113 g
Cremini Mushrooms
1
Orange Bell Pepper(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
627 kcal
Total fat
26 g
Saturated Fat
3 g
Sodium
1 g
Total Carbohydrate
71 g
Fiber
13 g
Sugar
34 g
Proteins
33 g

Instructions

Cook the couscous
1

Cook the couscous

Boil some water for the couscous. Place couscous in a bowl. Pour boiling water over couscous until water surpasses by 1cm.

Cover with cling wrap and let sit until all water is absorbed.

Prepare the sauce
2

Meanwhile, prepare miso sauce

In a bowl, stir the maple syrup and** rice** vinegar with miso paste until smooth.

Prepare the ingredients
3

Prepare the kebab ingredients

Heat a BBQ or grill pan to medium heat

Slice the zucchini. Cut the bell pepper and tofu into cubes. Cut mushrooms and radishes in half.

Grill the brochettes
4

Grill the kebabs

Alternatively thread the prepared vegetables and tofu on the skewers.

Baste the skewers with the maple miso sauce (keep half for serving).

Grill, turning often, for 10-15 minutes or until vegetables are tender.

Finish the couscous
5

Finish the couscous

Roughly chop parsley and cilantro. Thinly slice green onion. Chop the arugula.

Stir chopped greens and 2 Tbsp of olive oil (double for 4 ppl.) into couscous.

Season with salt and pepper.

Serve
6

Serve

Serve 2 kebabs per person, accompanied with green couscous and any remaining miso maple sauce.