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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


  • 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)


  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! 💚


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