TOFU AND VEGETABLE KEBABS

 

by Marion Price

 

 

 

TOFU AND VEGETABLE KEBABS

 

by Marion Price

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Tofu and Vegetable Kebabs (makes 12)

These kebabs make an attractive centrepiece for any picnic or party. Combining protein-rich tofu (or you could also use tempeh) and a variety of colourful and tasty vegetables, they make a meal in themselves. Serve with some warm pitta bread and a ginger dip sauce.

Equipment

  • 12 wooden kebab skewers

Ingredients

  • 1 block fresh firm tofu
  • 2 large red onions
  • ¼ butternut squash or sweet pumpkin
  • 1 head of broccoli
  • 12 small mushrooms
  • 1 large red pepper
  • 1 tbs olive oil
  • 1 tsp shoyu
  • 1 tsp mirin

Marinade ingredients:

  • 1 Tbs tamari
  • 1 Tbs mirin or rice syrup
  • Juice of 1 lemon
  • Pinch of chili powder or a small sliced fresh chili
  • 1 tsp toasted sesame oil
  • 2 Tbs water

Instructions

  • Mix together all the marinade ingredients. Cut the tofu into 12 cubes and blanch in boiling water for 1 min. Drain and dry and place in the marinade for 2 hours, turning from time to time.
  • Slice squash, onions and red pepper into bite-sized chunks, add the mushrooms, oil, shoyu and mirin and bake slowly in the oven (gas mark7) until the vegetables become very sweet (45min --1 hour), turning from time to time.
  • Cut the broccoli into florets and blanch in boiling water for 2-3 min, keeping the bright green colour. Drain and cool quickly in cold, salted water.
  • Place one piece of each type of vegetable and 1 piece of tofu onto each kebab stick.