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Vegetable and Tofu Kebab Recipe

Serves for 4

1 yellow (bell) pepper
2 small courgettes (zucchini)
225 gram piece of firm tofu
8 cherry tomatoes
6 button (white) mushrooms
15 ml wholegrain mustard
15 ml clear honey
30 ml olive oil
Salt and ground black pepper
Lime wedges and flat leaf parsley, to garnish
Cooked mixed rice and wild rice, to serve

Preheat grill (broiler).
Cut the pepper in half and remove the seeds.
Cut each half into quarters and then cut each quarters into half.

Trim the courgettes and then cut each gourgette into seven or eight chunks.

Cut the tofu into 4cm/pieces. Use sharp knife to avoid squashing it and breaking it up.

Thread the pepper pieces, courgette chunks, tofu, cherry tomatoes and mushrooms alternately on to 4 long or 8 shorter metal or bamboo skewer.
(Note: If you use bamboo skewer, soak them in cold water first to prevent them from charring during cooking.)

Whisk together the mustard, honey and olive oil in a small bowl.
Season to taste with salt and ground black pepper.

Put the kebabs on to a baking sheet.
Brush them with the mustard and honey glaze.
Cook under the grill for 8 minutes.
Turning once or twice during cooking and brushing with any remaining glaze.

Transfer the skewers to warmed plate and garnish with lime wedges and flat leaf parsley.
Serve immediately with cooked rice.

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