Marinated Tofu Skewers

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Marinated Tofu Skewers

 

 

2 skewers

320 g (11 oz) (Nigari hard tofu, cut into 2.5 cm (1 " ) cubes

2 1/2 tablespoons (6 tsp) olive oil

2 teaspoons lemon pepper

2 1/2 teaspoons thyme leaves

3 zucchini, cut into 2 cm (3/4 " ) thick slices

200 g (7 oz) grape tomatoes

12 button mushrooms, halved

200 g (7 oz) mixed salad leaves, to serve

4 slices crusty GF bread, to serve

 

 

1. Soak skewers in a shallow dish of cold water for 30 minutes. Drain.

 

2. Place tofu, oil, lemon pepper and thyme into a ceramic bovn. Stir

to combine. Cover. Refrigerate for 1 hour; if time permits.

 

3. Thread tofu, zucchini (see hint below), tomatoes and mushrooms

alternately onto skewers. Brush skewers with remaining marinade mixture.

 

4. Preheat a chargrill or barbecue grill on high heat. Reduce heat to

medium. Cook skewers for 5 to 6 minutes, turning occasionally, or

until vegetables and tofu are lightly charred and just tender.

 

5. Divide salad between serving plates. Top with skewers. Serve with

GF bread.

 

 

HINT: We threaded zucchini onto skewers through the skin, so that the

zucchini would lie flat and cook evenly.

 

 

Serves 4.

 

 

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Nutrition per serve 1135kJ; 17.9g fat; 2.5g sat fat; 14.1g protein;

13.6g carbohydrate;

5.8g fibre; Omg cholesterol; 128mg sodium.

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