SERVES 4
INGREDIENTS
8 skewers
4 x 150g firm tofu, cut into cubes (females)
4 x 250g firm tofu, cut into cubes (males)
1 large green pepper, seeded and cut into cubes
2 small zucchini, sliced
4 patty pan squash (button squash), halved
100g button mushrooms, halved
2 tablespoons tamari or soy sauce
2 tablespoons sesame oil
2 teaspoons grated ginger
1 clove garlic, crushed
1 small chilli, chopped finely
METHOD
- Thread the tofu and vegetables alternatively onto the skewers. Lay kebabs in a large baking dish in a single layer.
- Combine the remaining ingredients in a small bowl to make a paste. Pour over the kebabs and set aside for 30 minutes to allow flavours to develop.
- Cook kebabs on a hot barbecue or grill plate basting as they cook for 10-15 minutes until tofu is browned.
Serving suggestion: Serve with a side salad.
| AVERAGE QUANTITY | PER PORTION |
|---|---|
| Energy | 711.8kJ |
| Protein | 11.5g |
| Fat | 10.7g |
| Glycaemic carbohydrate | 6.4g |
| of which is sugar | 3.7g |
| Fibre | 2.9g |