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Difficulty: Easy
Makes 8
I have no shame in admitting I really don’t know much about wine, like at all. However I do know when it tastes good and when it does not taste good, which I think it the most important part.
Hello! reached out recently to come up with a couple of recipes to pair with their wines, and because the wine tastes (very) good, I said yes! It’s not everyday that you get to learn, cook and drink wine at the same time.
Hello! wines are made from established vineyards in South Australia and their entire range is vegan-friendly! At around 14 bucks a bottle, it’s an affordable option but the super cute label makes it the perfect gift too.
So, what did I learn? In a nutshell, I found that Pinot Grigio pairs well with light and summery foods. Stuff like salads, fried vegetables and antipasti, so I ran with that theme for this recipe.
Chimichurri is popular in Argentina and Uruguay as a sauce for grilled meat but today, I’m using it to cover some tasty Tofu + Vegetable Skewers. The great thing about these skewers is that you can really chuck anything you have lying around on them and thanks to the chimichurri (and the delish Hello! Pinot Grigio, they’re going to taste great!
Tip: Try to cut your tofu and vegetables in similar sized chunks. This will help your skewers cook evenly.
Ingredients
Chimichurri
-
- 1 bunch continental parsley, very finely chopped
- 4 cloves garlic, crushed
- 1 small red chilli, very finely diced
- Juice of 1/2 small lemon
- 1/2 cup olive oil
- Salt and pepper
Everything Else
- 8 wooden or metal skewers
- 350g block of high protein, firm tofu, pressed and chopped into chunks
- 1 cup button mushrooms, washed
- 1 small red onion, chopped into chunks
- 1 small red capsicum, chopped into chunks
- 1 zucchini, chopped into chunks
- 1 cup cherry tomatoes
- Hello! Pinot Grigio to serve
Method
- Heat your grill or pan to high heat and if you’re using wooden skewers, soak them in water so that they don’t burn when it’s time to cook them!
- In a bowl or jug, combine all of the chimichurri ingredients and mix vigorously until well blended.
- Slide a chunk of the zucchini onto the skewer, followed by a chunk of tofu, some onion, capsicum, a mushroom, more onion, another chunk of tofu and finally a cherry tomato.
- Repeat the above until you have eight skewers ready to go.
- Using a pastry brush, coat the skewers in the chimichurri. If you’re planning to cook them later, it’s best to do this ahead of time to give the flavours extra time to sink in!
- Carefully place your skewers onto the grill plate or pan. Cook them for about 10 minutes, rotating every couple of minutes until you start to see some nice golden colour developing. Throughout the process, brush more chimichurri onto the tofu and vegetables as they cook.
- Remove from the heat and coat with any remaining chimichurri.
- Serve immediately with a chilled glass of Hello! Pinot Grigio.
