Smoked tofu with naan and muhammara

Name: smoked tofu with naan and muhammara
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 375 g tofu natural; 1 el sugo mediterraneo pasta sauce; 4 mini naan bread; 100 g muhammara spread; 10 g fresh coriander; 2 el mild yogurt; 50 g fresh pomegranate seeds

Smoked tofu from the barbecue with naan muhammara, coriander, yogurt and pomegranate.

Ingredients

Kitchen Stuff

1 barbecue
1 smoking flakes
1 aluminum baking dish (19.4 x 26.4 x 6.7)

Directions

Soak the smoke flakes for 30 minutes in plenty of water. Light the barbecue, preferably use a firestarter.
Meanwhile let the tofu drain well and pat dry with kitchen paper.
Cut the tofu lengthwise in half and halve the slices in width. Brush around with the rub mediterranean roast.
Slide the charcoal when it is red hot to one side of the barbecue. Sprinkle a handful of smokers on the charcoal.
Put the tofu in the aluminum dish and place on the part of the barbecue where there is no charcoal.
Put the lid on the barbecue and smoke in about 15 min.
Remove the tofu from the aluminum dish and place on the barbecue above the hot charcoal. Grill the tofu 4-6 min. Halfway.
Grill the plats 2 minutes above the hot coals. Turn halfway.
Cut the smoked tofu into slices. Brush the plats with the muhammara and put the tofu on top.
Cut the coriander roughly and sprinkle over the tofu. Sprinkle with the yogurt.
Sprinkle with the pomegranate seeds and serve.