Devilled Tofu Kebabs
These Greek-style kebabs offer a low-fat vegetarian option packed with flavour. Smoked tofu cubes are marinated in a tangy blend of tomato purée, soy sauce, honey and mustard, then threaded with new potatoes, shallots, courgette and red pepper. After a brief grill, they emerge as a delicious main course, side dish or snack, perfect for lunch or supper. The recipe serves four and takes about an hour to prepare and cook.
Ingredients
- 8 shallots or button onions
- 8 small new potatoes
- 2 tbsp tomato purée
- 2 tbsp light soy sauce
- 1 tbsp sunflower oil
- 1 tbsp clear honey
- 1 tbsp wholegrain mustard
- 300g firm smoked tofu cubed
- 1 courgette peeled and sliced
- 1 red pepper deseeded and diced
Method
- Place the shallots or button onions into a bowl, pour boiling water over them and leave for 5 mins. Boil the potatoes in a pan of water for 7 mins until tender, then drain and pat them dry. Combine the tomato purée, soy sauce, oil, honey, mustard and seasoning in a separate bowl, mixing thoroughly. Add the tofu cubes to the marinade and toss to coat. Leave to marinate for at least 10 mins.
- Preheat your grill. Drain the shallots, peel them, then cook in boiling water for 3 mins before draining. Assemble the kebabs by threading the marinated tofu, shallots, potatoes, courgette and pepper pieces onto eight 20cm skewers. Grill the skewers for 10 mins, turning them often and brushing with the leftover marinade during cooking, then serve.
Nutrition (per serving)
Calories178 kcal
Fat8 g
Saturates1 g
Carbs18 g
Sugars3 g
Fibre3 g
Protein10 g
Sodium540 mg
Salt1 g
Recipe details
Skill levelEasy
CategoryMain course
Cuisinegreek
DietVegetarian
