LEE KUM KEE

Vegan Tofu and Vegetable Kebab Skewers

4 portions (2 skewers each)

These vegan chilli and garlic marinated kebabs are packed full of flavour - you’re not going to miss the meat! Eat them on their own or packed into a pitta with salad leaves and a yoghurt chilli sauce drizzle - they are guaranteed to not disappoint.

NUTRITION NOTES - Tofu – or soybean curd – can be lacking in the taste department but it’s a great vehicle for different flavours; it soaks-up anything added to it. Seasoning with the delicious sauces in this recipe definitely changes its flavour profile and makes it a great nutritional change from the usual BBQ favourites. 

Tofu is naturally gluten free and relatively low in calories; it is also a good source of protein and a valuable calcium supplier for those who are completely meat free. Cherry tomatoes deliver on sweetness in this recipe, not to mention vitamins and minerals galore.  A, B and C are there in good supply and the lesser known vitamin K1 is also present, which can help with normal blood clotting.

NB For this recipe you will need 8 metal skewers or pre-soaked wooden skewers

Ingredients

280g firm tofu block, cut into 2cm cubes
2 courgettes, halved lengthways and cut into 2cm half moons
2 red onions, each cut into 8 wedges
28 cherry tomatoes
4 pittas
60g  mixed salad leaves
4 tbsp dairy-free yoghurt
1 lemon, cut into wedges (optional)

Nutrition Information

Energy 386 kcal
Protein 15.9 g
Fat 10.8 g
Saturates 1.6 g
Carbohydrates 58.9 g
Salt 2.9 g

Method

1 Combine the chilli garlic sauce and sesame oil in a small bowl. Skewer the tofu, courgette, red onions and cherry tomatoes randomly onto the 8 skewers. Brush all over with chilli garlic/sesame oil mixture.
2 Heat a griddle pan or BBQ over medium-high heat. Cook the skewers for 7-10 minutes, turning regularly, until the vegetables have softened and are slightly charred. Remove from the grill. Lightly toast the pittas on the griddle for 1 minute.
3 To serve, place a handful of salad leaves into the pitta. Remove the tofu and vegetables from the skewer and stuff into the pitta. Combine the dairy-free yoghurt with a little Chiu Chow Chilli Oil. Drizzle over the skewers. Serve along with lemon wedges, if desired.
PREPARATION TIME:15 MINUTES+COOK TIME:10 MINUTES
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