These spiced tofu and vegetable skewers with fresh mango and tomato salsa can be eaten on their own or with tortillas to make them tacos! Giesen 0% Sauvignon Blanc goes beautifully with the citrus in the salsa and fresh herbs woven throughout the meal.
Immy Lucas @sustainably_vegan
Ingredients
For the salsa
2 ripe mangoes, diced
1 large heirloom tomato, diced
1/2 red onion, diced
1 lime, juiced
1 tsp salt
1/2 C fresh coriander, chopped
For the skewers
1 block extra firm tofu
4 bell peppers (any color), seeded
1 C mushrooms, or your favorite vegetable for skewers (even pineapple!)
2-3 TB olive oil
1 tsp salt
1 TB smoked paprika
1/2 tsp cayenne
1/2 tsp lemon powder
1 tsp cumin
Plant-based sour cream & fresh limes to serve
Directions
For the salsa, mix all ingredients in a medium bowl. Let sit for 30 minutes to allow flavors to infuse.
For the skewers, chop the veggies and tofu into 1-inch pieces. Add to a bowl, and toss with olive oil and spices.
Layer on skewers (if using wood skewers, soak in water for 10 minutes ahead to avoid burning).
Grill skewers until cooked and charred to taste.
Serve with plant-based sour cream and limes. Option: add tortillas on the side to make tacos.
Enjoy with Giesen 0% Non-alcoholic Sauvignon Blanc!
