STEP 1/13
Cut tofu into cubes and bake in an oiled frying pan.
STEP 2/13
Prepare cherry tomatoes by washing them.
STEP 3/13
Cut the cucumber into bite-size pieces
STEP 4/13
Cut paprika into bite-size pieces.
STEP 5/13
Meanwhile, put the baked tofu on a plate and cool it down. (You have to stick it in the skewer, so grill it well back and forth.)
STEP 6/13
Slice raw mozzarella, too. (It should be as big as a skewer.)
STEP 7/13
**Salad dressing** Prepare 4T of chopped onions with ingredients.
STEP 8/13
Add all the salad dressing ingredients to the chopped onions and mix well.
STEP 9/13
Put all the ingredients in a bowl, add the dressing properly, and mix well to complete the tofu panella salad.
STEP 10/13
**Tofu Panella Skewers** Stick salad ingredients in sanjeok skewers.
STEP 11/13
Make dressing for skewers. (Balsamic, lemon juice, honey) (Honey is more viscous, so I use it instead of plum extract)
STEP 12/13
Spread the dressing evenly on the made vegetable skewers.
STEP 13/13
**I made tofu panella salad and ate it at home.
** The tofu panellas skewers were pre-made and refrigerated, then dressing was applied the next day so they could be eaten while driving.
Salad dressing has oil in it, so if you put it on a skewer, it'll drip. Use skewers as a dressing for skewers. If you don't like oiled dressing, you can use it as a dressing for skewers in your salad.