Free Healthy Recipe - BBQd Tofu & Vegetable Kebabs

Dairy free, Gluten free, Low carbohydrate, Low fat, Low GI, Wheat Free

The success of this dish lies with the marinade. If you want to convert people to tofu you have to allow time for it to marinate. And take care not to overcook it as it can become tough and rubbery. This recipe makes 12 kebabs.

1 tsp sesame oil
½ cup olive oil
¼ cup tamari
2 tbsp lemon juice
2 cloves garlic
2 cm piece ginger grated
1 fresh coriander root, crushed
¼ cup coriander leaves, chopped
¼ cup mint leaves, chopped
375 grams hard tofu, cut into cubes 2 cm wide
250 grams button mushrooms, stalks removed
1 red capsicum cubed
1 Spanish onion cut into chunks
3 zucchini cut into 2 cm cubes

Marinade :
Mix the oils, tamari, lemon juice, ginger, garlic and herbs together.

Place the tofu in a pan filled with water and bring to the boil. When the tofu lifts to the water's surface, drain the water and blot the tofu chunks dry. Pour the marinade over the tofu and prepared vegetables and leave to marinate for 1 hour.

String the kebabs with the ingredients and grill on a BBQ or hotplate for 10 - 15 minutes turning regularly.

To make hard tofu even more porous and able to absorb flavours, freeze before use. On the day, defrost, then gent;y squeeze and blot moisture dry, then marinate.

Makes 6 servings

Scale recipe to serves

Prep Time: 1 hr
Cooking Time: 15 mins
Ready in: 1 hr 15 mins

Suitable for:
Dinner, Lunch
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Nutritional Information - Per Serve
Kj 1165 kj
Calories 278 kcal
Fat 223.3 g
Saturated Fat 3.3 g
Total Carbohydrate 6.9 g
Total Protein 10.7 g
Fibre 4.1 g

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