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Caprese Mushrooms & Tofu Kebabs

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Level

easy

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Cooking

25 min

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Preparation

50 min

Ingredients

Servings

3
Caprese Mushrooms
Large Portobello Mushrooms (stems removed)
6
Mini Mozzerella Balls (halved)
150 g
Cherry Tomatoes (halved)
12
Balsamic vinegar and fresh basil, for garnishing
Tofu Kebabs
Extra Firm Tofu/Tau Kwa
450 g
White Button Mushrooms
200 g
Yellow Capsicum (chopped)
1⁄2
Cherry Tomatoes
16
Mini Cucumbers (sliced)
2
Olive oil, to drizzle
Bamboo skewers
Thyme Butter
Unsalted Butter (about 3cm thick)
1 slab
Fresh Thyme
5 sprigs
Marinade
Chilli & Pepper BBQ Sauce
3 tbsp
Light Soy Sauce
2 tbsp

How to cook

Prepare the Caprese Mushrooms

  • Combine all the thyme butter ingredients together in a microwave-safe bowl. Microwave for 1 min and set aside.
  • Preheat the oven to 180 °C. Brush the bottom of each mushroom with the thyme butter, then place it on a tray lined with baking paper.
  • Fill each mushroom with the halved mozzarella balls and cherry tomatoes.
  • Cook the stuffed mushrooms for about 6 mins, or until the cheese has melted.
  • Drizzle with balsamic vinegar and top with some fresh basil.

Prepare the Tofu Kebabs and serve both up together!

  • Coat the extra firm tofu and white button mushrooms in the marinade and leave it for 30 mins.
  • Preheat the oven to 180°C. After 30 mins, drizzle some olive oil over the tofu and mushrooms and mix well
  • Spread the tofu and mushrooms on a baking tray and cook them for 15 mins.
  • Skewer the ingredients to serve!
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