Tofu Shashlik

Get the grill ready because we have the ultimate summer recipe for your family and friends. Our tofu shashlik will bring a ton of colour and nourishing food to your next barbecue. And be sure to make extra because everyone will love them. 

Summer days are meant to be spent outside. We try to get as much sunshine as we possibly can during this time of the year. And to maximise this time we often bring our meals outdoors. 

If you have a grill available or if you're having a barbecue, this recipe will make your life so much easier. It is very easy to prepare, you can pack it quickly and transporting it is no hassle. I would say is the perfect outdoor vegan meal. 

If the word shashlik doesn't ring a bell think of a shish kebab. The concept is pretty similar, pieces of vegetables arranged and roasted on a skewer. The main difference is how the ingredients are seasoned but the works shish means skewer in Turk language.

Shashlik is a dish found in Armenia, Georgia, Azerbaijan, Russia, and Central Asia. It is a pretty popular street food in many of these countries and is a great dining experience. You get to pick your own ingredients and then they just throw it on the grill for a few minutes. You get dinner with a show and for very cheap! 

We are so happy shashlik has made its way around the world and inspired us to recreate our own vegan version. As I mentioned, it is very easy to make and I've learned that the secret is to get the marinate right. 

We are making the marinate with a few different herbs: rosemary, basil, and parsley. The base is olive oil and to add extra flavour we have smoked paprika, garlic, lime juice, and salt. We need a super smooth mixture so I like to make it in a food processor but you can always use an immersion blender as well. 

The key to getting your veggies really infused with the flavours of the marinate is to let them sit overnight. This will allow the veggies to really absorb that delicious and fragrant mixture, you will appreciate the extra effort as soon as the skewers touch the grill! The smell of the herbs will take over no matter where you are. 

I like to stack veggies that are in season, what it looks good at the market, or whatever I have at home. You can mix it up but keep in mind that some vegetables are not meant to be grilled. Some are too small, or too leafy, or too watery to be cooked with that kind of heat. 

Lastly, we are making a delicious vegan ranch sauce. This is the ultimate dipping sauce, super creamy, packed with flavour and really light. And all you need to do is throw all the ingredients in a food processor, as simple as that. 

Your friends and family will love everything about this recipe!