Recipe ingredients
| 2 cups basmati rice |
| 4 cups water |
| 1 onion, chopped |
| 1 clove garlic, crushed |
| 1 cube vegetable stock |
| 4 Tbs olive oil |
| 100 g tempeh, cut in 1 cm cubes |
| 100 g firm tofu, cut in 1 cm cubes |
| 1 red bell pepper, cut in slices |
| 1 green bell pepper, cut in slices |
| 1/2 lemon, squeezed |
| 4 Tbs soy sauce |
| 1/4 tsp thyme |
| 1/2 tsp paprika powder |
| pinch of cayenne |
Recipe directions
Put 2 Tbs oil, garlic and onion in pan and sauté until tender. Add rice and sauté for another 2 minutes while stirring constantly. Add water and simmer util rice is tender and dry.
While the rice is cooking, make a marinade by mixing the soy sauce, lemon juice, paprika , thyme and cayenne. Marinate the tempeh and tofu for min 1 hour.
Thread the marinated ingredients and bell peppers on four skewers. Brush the kebabs with the remaining oil and grill and turn for about 5 minutes.
Source : http://www.tempeh.info/recipes/recipes.php?recipe=437
