Vegan Fish Kebabs

These Vegan Fish Kebabs are a delightful Lebanese dish that captures the essence of seafood using plant-based ingredients. Grilled to perfection, they are infused with traditional spices and served with a refreshing tahini sauce.

Ingredients

• Firm tofu - 200 grams
• Seaweed (nori) - 2 sheets, finely chopped
• Chickpea flour - 50 grams
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Garlic powder - 1 teaspoon
• Paprika - 1 teaspoon
• Cumin - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Bell pepper - 1 medium, cut into squares
• Red onion - 1 medium, cut into squares
• Cherry tomatoes - 100 grams
• Skewers - 4-6

Steps

1. Press the firm tofu for 15 minutes to remove excess water, then cut it into cubes.
2. In a mixing bowl, combine the chopped seaweed, chickpea flour, olive oil, lemon juice, garlic powder, paprika, cumin, salt, and black pepper to form a marinade.
3. Add the tofu cubes to the marinade and gently toss to coat them evenly. Let it marinate for at least 10 minutes.
4. While the tofu is marinating, soak the skewers in water for 10 minutes to prevent burning during grilling.
5. Preheat the grill or grill pan over medium heat.
6. Assemble the kebabs by alternating tofu cubes, bell pepper squares, red onion squares, and cherry tomatoes on the skewers.
7. Grill the kebabs for about 10-12 minutes, turning occasionally, until they are golden brown and slightly charred.
8. Serve the kebabs hot with a drizzle of tahini sauce and a side of fresh salad.

Nutrition

• Calories: 250
• Protein: 12 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from tofu and chickpeas.
• Rich in fiber and nutrients from vegetables and seaweed.

Tags