Stuffed Spitzpaprika Skewers with Dill-Tofu Filling

Stuffed Spitzpaprika Skewers with Dill-Tofu Filling

For this recipe, we use spitzpaprika — the long, pointed peppers (not the round ones).

Ingredients (Serves 2 — about 12 slices)

Filling:

• 3–4 spitzpaprika, sliced into 12 rings

• 200 g extra-firm tofu (e.g., Edeka’s)

• 100 g shredded zucchini

• 15 g fresh dill, finely chopped

• 1 clove garlic, grated

• 50 g dry soy schnitzel (e.g., Alnatura’s)

• 20 g soy sauce

• 2 tbsp cornstarch (for the filling)

• Freshly ground black pepper

• 2 tsp spice mix (any blend that already contains salt)

For grilling:

• About 40 g lemon-flavored rapeseed oil

• About 2 tbsp cornstarch (for dusting)

• 4 bamboo skewers (trimmed to fit the pan)

Sauce:

• 1 tbsp tomato paste with basil

• 1 tsp vegan broth powder

• 80 ml water

Topping:

• Chopped pistachios

• Chopped fresh parsley

Instructions

Step 1 — Prepare the fillingIn a mixing bowl, combine the tofu, shredded zucchini, dill, garlic, soy schnitzel, soy sauce, cornstarch, black pepper, and spice mix. Mix until well combined.

Step 2 — Prepare the skewersThread all the pepper rings onto the bamboo skewers (leave them empty for now — this makes them easier to handle).

Step 3 — Fill and dustStuff each pepper ring with the prepared filling.

Lightly sprinkle the outsides with cornstarch.

Step 4 — GrillHeat the oil in a frying pan over medium heat. Place the skewers in the pan, cover with a lid, and grill until one side is golden (about 5 minutes). Carefully flip and cook the other side until golden as well.

Tip: Keep the lid on while grilling — the peppers and filling hold a lot of moisture, so without a lid, the oil can splatter quite a bit.

Step 5 — Make the sauceRemove the grilled peppers and set aside. Allow the pan to cool slightly, then fry the tomato paste until fragrant. Add the broth powder and water. Stir and cook until the sauce thickens.

Step 6 — Serve

Pour the sauce onto a serving plate, place the skewers on top, and finish with a sprinkle of chopped pistachios and parsley. Enjoy!