Easy Vegan Spanish Tapas (Pintxos)

This is such an amazing appetizer and such an explosion of flavors. It definitely takes you on a beautiful journey.

🍽 Serves 3-4

🕘 30-35 minutes

Ingredients

• 1 zucchini

• 1 yellow capsicum

• 1 red capsicum

• 1/2 block firm tofu

• 1 baguette

• 2 Tbsp olive oil to grill

• Balsamic vinegar to serve

Tofu marinade:

• 1 Tbsp tomato paste

• 2 Tbsp extra virgin olive oil

• 1 tsp paprika powder

• 1 tsp garlic powder

• 1 Tbsp dried capsicum

• 1/2 tsp salt

Cream cheese:

• 1/2 block firm tofu

• 1 tsp nutritional yeast

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp salt

• 3-5 Tbsp plant-based milk (depends on how firm is the tofu)

Instructions

1. Prepare all the ingredients: cut the zucchini in half and slice it lengthwise. Cut the capsicum into pieces (see photo). Slice the tofu.

2. To make the marinade: in a medium bowl, combine all the ingredients. Incorporate sliced tofu. Set aside.

3. To make the cream cheese: in a food processor, place all the ingredients and blend until smooth.

4. Heat oil on a grill pan and place the zucchini. Grill on each side. Repeat with the capsicum and the tofu.

5. Slice the baguette and toast on a buttered frying pan until golden on each side.

6. Assemble the dish: place the baguette, spread cream cheese, place grilled zucchini, tofu and capsicum.

7. Drizzle with balsamic vinegar (optional)

8. Enjoy! 💚