This recipe is inspired by both, one of my favourite German dishes and the approaching BBQ season! Neither of them very vegan friendly, I know… but if you know me, you’ll know that I like to try my hand at veganizing anything and everything my heart desires.
The German sauce this recipe is based on is called ‘Jägersoße’, meaning ‘hunter’s sauce’ and is a creamy mushroom sauce with onions or shallots. Some versions also add tomato paste, sweet paprika powder or herbs.
Traditionally Germans use the creamy mushroom sauce as a topping for schnitzel, venison or beef but I like to pair it with pasta or tofu skewers. Never been one to stick to traditions very much anyway.
Take some time to let the tofu sit in a smokey, black pepper and paprika marinate. Once it has absorbed the marinate it packs quite a flavourful punch.
I recommend having the tofu skewers and mushroom sauce with wild rice or vegan tagliatelle.
Or even better, have a barbecue, pop the skewers on the grill, roast them until golden-brown, top them with the sauce and enjoy the crispy tofu as a great meat alternative. Serve them with crusty bread and couscous, pasta or potato salad.
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- Tofu skewers:
- 450 g firm or extra firm tofu
- 2 Tbsp soy sauce
- 2 Tbsp olive oil
- ½ tsp garlic granules
- ¼ tsp ground black pepper
- ¼ tsp smoked paprika powder
- 1 medium sized onion
- 1 Tbsp olive oil
- 1 can coconut milk (400 ml)
- 2 Tbsp tomato paste
- 1½ Tbsp soy sauce
- 2 tsp dried oregano
- 200 g fresh mushrooms (I used a wild mushroom mix)
- 1 tsp smoked paprika
- Gently press the tofu between two paper towels to get rid of excess liquid. This step is optional but will help the tofu absorb more marinate.
- Cut the tofu into cubes and place it in a shallow baking dish.
- In a small bowl or glass whisk together the soy sauce, olive oil, garlic granules, black pepper and smoked paprika powder. Then drizzle it over the tofu, cover the baking dish with plastic wrap, a dish towel or a plate and pop it in the fridge for at least 30 minutes. The longer you let it marinate, the more flavoursome the tofu skewers will be. I recommend leaving them marinate for 2 hours.
- Turn the tofu cubes over a couple of times, so the marinate is absorbed equally.
- Then take the tofu out of the fridge and pierce and thread the cubes onto the skewers.
- Now either bake them in the oven at 180˚C for 20 to 30 minutes or grill them on the barbecue.
- Brush them liberally with the excess marinate several times.
- For the sauce, dice the onion and fry it in a big frying pan in olive oil. Once the onion starts becoming soft and translucent add the coconut milk, tomato paste, soy sauce and oregano and let it simmer on low heat for 5 minutes.
- Slice the mushrooms and add them to the sauce. Then add the smoked paprika and let everything simmer until the mushrooms are soft and the sauce has thickened.
- Have the tofu skewers and creamy mushroom sauce with wild rice, pasta or simply with fresh, crusty bread.