Smoky tofu kebabs
Nutrition Facts
each servingIngredients
all 13 types- 200g pack firm tofu, drained
- 2–3 medium courgettes, sliced thinly lengthways into 12 slices (300g)
- For the marinade:
- 2 tbsp toasted coriander seeds
- 1 tbsp toasted cumin seeds
- 4 cloves garlic, peeled
- 4cm piece ginger, roughly chopped
- 2 red chillies, deseeded and roughly chopped
- freshly ground black pepper
- 1 tbsp sundried tomato purée
- 3 tbsp white wine vinegar
- 3 tbsp extra-virgin olive oil
- 2 tbsp water
Directions
6 steps in totalDrain the tofu well and cut into 12 large cubes.
To make the marinade, begin by grinding the coriander and cumin seeds to a powder.
Next, pound the garlic, ginger and chillies with a couple of big pinches of pepper, to a rough paste in a mortar. Now work in the coriander and cumin, tomato purée, vinegar, and olive oil, then mix in 2 tbsp water.
Add the tofu to the marinade and mix gently, cover and set aside for a minimum of an hour, preferably 3–4 hours or longer. Microwave the courgette slices in two batches, covered in clingfilm, for about 60–80 seconds, until just tender enough to wrap around a piece of tofu but not so soft that they collapse. Alternatively, blanch in boiling water for 30 seconds or so and drain well.
Shortly before cooking, wrap strips of courgette around the cubes of tofu and slide onto skewers, so that the courgette stays in place.
Brush the courgette with any marinade left in the bowl, and grill or barbecue for 10-15 minutes, turning regularly.
