These delicious vegan kebabs are easy to assemble and cook on a ridged griddle pan. Tofu is an excellent source of protein and minerals and is very filling. The spicy marinade gives it flavour and colour.
Ingredients
200g extra-firm or firm tofu, cubed
1 green pepper, deseeded and cut into chunks
2 small courgettes, cut into chunks
½ small onion or shallot, quartered
1 fresh red chilli, cut into quarters lengthwise
spray oil
paprika or cayenne, for dusting
chopped coriander, for sprinkling
Marinade:
50g dairy-free natural soya yoghurt
1 garlic clove, crushed
½ tsp garam masala
½ tsp ground turmeric
½ tsp paprika
salt and freshly ground black pepper
Indian salad:
8 cherry tomatoes, chopped
¼ cucumber, cubed
2 spring onions, chopped
juice of 1 lime
a few sprigs of coriander, chopped
Method:
- Make the marinade: mix all the ingredients together in a bowl. Stir in the tofu cubes and cover with cling film. Chill in the fridge for 1 hour.
- Meanwhile, soak 4 thin bamboo or wooden skewers in cold water to prevent them burning on the grill.
- Make the Indian salad: mix all the ingredients together in a bowl.
- Thread the marinated tofu, green pepper, courgettes, onion and chilli alternately on to the skewers. Lightly spray a ridged griddle pan with oil and set over a medium to high heat.
- Cook the kebabs for 7–10 minutes, turning occasionally, until the vegetables are tender and slightly charred and the tofu is attractively striped and golden. Dust with paprika or cayenne and sprinkle with coriander. Serve immediately with the salad.
Tip: If you’d rather make the kebabs with chicken use 100g chicken breast fillets and you’ll have 200 kcal, 3g fat and 10g carbs per serving.
Serves: 2
Prep time: 20 Minutes
Cook time: 10 Minutes
Calories: 200 kcal per serving
Total Fat: 8 g