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
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.
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.
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 dressing ingredients and drizzle over the skewers. Serve with lemon wedges, if wished.
PREPARATION TIME:15 MINUTES+COOK TIME:10 MINUTES
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
