Tofu & Aubergine Kebabs
Kebabs served with couscous and salad
Serves: 6
Preparation: 30 mins
Cooking: 10 mins
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Ingredients
- 4 small wooden skewers, soaked in cold water for 30 mins
- 1 medium aubergine, trimmed and cut into chunks
- 1 red pepper, cut into chunks
- 1 yellow pepper, cut into chunks
- 4-5 tbsp olive oil
- 2-3 large garlic cloves, peeled and crushed
- Small piece of ginger, peeled and grated
- 2 tbsp light soy sauce
- 220g pkt Cauldron Savoury Beech Smoked Tofu
Method
- Preheat the grill, or barbecue and line the grill rack with tin-foil.
- Place the aubergine, peppers and tofu into a shallow dish, then mix the oil, garlic, ginger and soy sauce together and pour over them. Leave covered for 30 mins, occasionally turning the vegetable in the marinade.
- Thread the vegetables onto the skewers with the tofu. Grill on a medium heat for 5-8 minutes, or barbecue until the aubergine is softened. Brush occasionally with any remaining marinade and turn.
To serve:
Combine with cinnamon and coriander flavoured couscous and a tossed green salad to serve.
