Vegan bowl with BBQ tofu, vegetables, and peach

Step 1/6

• 300 g tofu
• 4 tbsp oil (for frying)
• 2 tbsp soy sauce
• 60 g barbecue sauce

• cutting board
• knife
• frying pan

Cut tofu into 4cm x 1.5 cm slices. Heat up a pan with frying oil to level 7 of 9, and, when the oil is hot, roast the tofu in it from all sides for approx. 10 minutes till crunchy – turn regularly (see tip). Meanwhile, start preparing the braised peppers (see below). As soon as the tofu has taken on a brown color and feels crunchy enough, add the tamari/soy sauce, allow it to reduce a little, and then turn down the heat immediately. Add the BBQ-sauce, mix well with the tofu, and simmer for 5 more minutes on medium heat until the BBQ-sauce has settled in. Keep warm.

Step 2/6

• 1 onion
• 230 g red bell peppers
• 2 tbsp olive oil
• 2 tsp white balsamic vinegar
• 10 g chilis
• 1 pinch smoked paprika powder
• ½ tsp sweet paprika powder
• 1 pinch pepper
• ½ tsp salt

• cutting board
• knife
• frying pan

Cut onion into thin rings, finely chop chili and cut red bell pepper into 2-cm chunks. For the braised peppers, roast the onion rings with 2 tablespoons olive oil in a pan or pot, add vinegar and reduce, then add the remaining spices, sear briefly, add pepper cubes, mix well, and let it all simmer on low heat. Prior to serving, season to taste with salt, pepper, and some vinegar.

Step 3/6

• 200 g zucchini
• 1 tbsp olive oil
• 3 tbsp white balsamic vinegar
• 1 pinch raw sugar
• ½ tsp salt
• 1 pinch pepper

• cutting board
• knife
• 5 skewers
• frying pan

Cut zucchini in pieces of approx. 3-cm. Line-up the zucchini pieces evenly on skewers, and sear them in oil for approx. 2 minutes so they take on some roasting color. Season with vinegar and cane sugar, and reduce briefly. Then, season to taste with salt and pepper, and let it rest a while.

Step 4/6

• 200 g mixed tomatoes
• 1 shallot
• 100 g peaches
• 2 tbsp lime juice
• 1 tbsp olive oil
• ½ tsp salt
• 1 pinch pepper
• 1 dash agave nectar
• 1 tbsp parsley

• cutting board
• knife

For the tomato peach salad, cut tomatoes into wedges, cut shallot into very thin rings and peach into wedges. Finely chop parsley. Mix all ingredients, and season to taste with a little salt, pepper, and lime juice.

Step 5/6

• 200 g watermelons
• ½ tsp sea salt
• 1 pinch pepper

• cutting board
• knife

Cut melon in approx. 2-cm cubes. Season the melon cubes with some sea salt/Fleur de Sel and pepper. Then, arrange everything in a beautiful bowl and a small pan, and enjoy!

Step 6/6

Find more recipes in my free Ebook www.vegan-bowl.de!

Enjoy your meal!