Today’s the day for marinated tofu skewers with potato salad. We know it sounds complicated but it’s really not. The tofu skewers will cook themselves in the oven while you prepare the potatoes and chop the vegetables for the potato salad (vegetable ideas below).

We let the tofu marinate in this amazing marinade with ginger, turmeric and garlic, but if you’re into the simplified version (or if your kids don’t like ginger) (or turmeric) (or garlic), just go for tamari + honey, or something like that. We made half of the skewers kids friendly, and scattered some feta cheese on top of the watermelon salad = maybe not Plato’s theory of ideas, but a good way to get your kids to try new things.

Marinated tofu skewers with potato and watermelon salad
(4 servings)

Marinade:
1-2 packages tofu
2 tbsp tamari
1 clove of garlic
1 tbsp finely grated fresh ginger
1/2 lime
1/2 tsp dried turmeric
1 tbsp liquid honey

Potato salad:
1/2 kg potatoes
1/2 watermelon
1/2 cucumber
1 avocado
1/2 red onion
1/2 package feta cheese
1 tbsp olive oil
salt and freshly ground black pepper

Grate or finely chop the garlic and the ginger. Put in a bowl and add tamari, lime, turmeric and honey. Cut the tofu into sticks and turn them to coat completely in the marinade, Let it rest for an hour or so (if you have the time). Place the tofu on water soaked skewers and put in an oven-safe pan. Cook in the oven at 100 degrees Celsius. We waited for around 25 minutes or so (but totally forgot the keep track of time, sorry!)

Time for the salad!
Cook the potatoes and let them cool for a while. Chop the watermelon, the cucumber and the avocado into cubes. Slice the red onion. Mix. Add 1 tbsp olive oil, salt and freshly ground pepper. Serve with the tofu skewers. Done!

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