Bistro Montebello's piri-piri marinated Soyarie tofu and dill yogurt

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Bistro Montebello's piri-piri marinated Soyarie tofu and dill yogurt

The campaign “Together to feed the Outaouais” 2021 was the occasion of a beautiful collaboration between 3 chefs of the region. Jean-Philippe Cloutier, Nicholas Bouchard (Le Bistro Montebello) and Yannick Lasalle (Restaurant Les Fougères) have pooled their talents to showcase the products of Outaouais Market producers. We hope you enjoy cooking with your family and wish you a good appetite.

We present you with Desjardins’ favorite recipe:

The Marché de l’Outaouais is an online grocery store with local products!

Please order,

Pick up,

Enjoy!

Soyarie Tofu marinated in piri-piri from Bistro Montebello and yogurt with dill

A recipe from chefs Jean-Philippe Cloutier, Nicholas Bouchard and Yannick Lasalle.

Ingredients for 4 people:

– 2 packages of tofu from Soyarie

– 2 cups of Bistro Montebello piri-piri marinade

– Bistro Montebello Yogurt and Dill Dip

– one yellow bell pepper

– Salt and pepper from the mill

1. Cut the tofu into cubes and the bell pepper into squares

2. In a bowl or freezer bag, add the worse-piri marinade and add the cubes. Season with salt and pepper. Cover and refrigerate for 1 to 24 hours.

3. Preheat barbecue to medium. Oil the grid.

4. Thread the tofu cubes onto skewers, alternating with the bell pepper squares.

5. Grill the brochettes for 5 minutes on each side. Brush chicken with half of the marinade and continue cooking for one minute on each side or until meat is cooked through. Set aside on a plate and cover with aluminum foil. Let stand for 5 minutes.

6. Serve with yogurt dip.

The Marché de l’Outaouais is an online grocery store with local products!

Please order,

Pick up,

Enjoy!