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Tofu and peach brochette with rosemary

Lucie BIGOT
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Course Appetizer
Cuisine French
Servings 2 to 4 people

Ingredients
  

  • 1.5 tbsp of Dijon mustard
  • 3 tbsp of vegan Worcester Sauce
  • 3 tbsp tamari
  • 2 tbsp olive oil
  • black pepper
  • 400 g plain tofu
  • 2 yellow peaches not too soft
  • 8 sprigs of rosemary

Instructions
 

  • Mix all the ingredients for the marinade in a bowl, adding them one by one, and pour into a dish.
  • Gently pat the tofu dry with a cloth or paper towel, then cut into large cubes. Add the diced tofu to the marinade and mix. Let marinate for at least 30 minutes (otherwise 1 to 2 hours).
  • Wash the rosemary sprigs, and remove the leaves from the base (the widest part of the sprigs) over 3 cm. Cut the tips of the sprigs with a knife if necessary.
  • Cut the peaches into pieces and set aside.
  • Assemble the skewers gently, alternating tofu and peach pieces.

IN THE OVEN:

  • Preheat the oven to 200°C, with the grill, place baking paper on the broiler pan.
  • Place the skewers on the oven rack and drizzle a little marinade with a spoon. Cook for a few minutes until the tofu cubes and peaches are golden brown, turn the skewers over, add a little marinade and cook the other side in the same way.

BARBECUE:

  • Brush the brochettes lightly with marinade on a plate and grill them on the barbecue for a few minutes, brush again, then turn them over and grill the other side.