Tofu Skewers with Pineapple

Cut the tofu into cubes about 2 centimeters. Rinse the cherry tomatoes. Clean the mushroom heads and rinse only when needed. Cut the zucchino into 1/2 centimeter thick slices. Cut half the bell bell pepper into chunks. Divide the pineapple into even, not too small pieces.

Thread the tofu, vegetables and pineapple alternately onto 2 metal or possibly wooden skewers. Stir the oil with the soy sauce and the pineapple and juice of one lemon. Stir in the chopped mint. Coat the tofu, vegetables and pineapple all over with the marinade and let sit for 15 min.

Drain the kebabs, keeping the marinade that has dripped down. Season the kebabs lightly with salt and season with pepper and roast in the heated broiler until the vegetables are tender. Brush with the marinade from time to time as you do so.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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