Tofu and vegetable kebabs with rosemary chips recipe
Tofu and vegetable kebabs with rosemary chips
Most good vegetarians will know the health benefits of tofu. It's an excellent high-protein alternative to meat, protects against hormone-related cancers, relieves the effects of the menopause and has significant anti-cancer action. Latest research also shows that is protects men against heart disease and - amazingly - baldness. It has very little taste, but is excellent at absorbing the flavours around it. Here we leave it to marinate in soy sauce, ginger and garlic to make a wonderful addition to a healthy kebab. the kebabs can be cooked in the kitchen or on a barbecue. (Serves 4)
Olive oil: 6 tablespoons
Soy sauce: 1 tablespoon
Fresh root ginger: 1cm piece, grated
Garlic: 2 cloves, finely chopped
Bay leaves: 2
Peppers: 1 red, 1 green, cut into 2cm squares
Baby mushrooms: 12
Red onions: 2, cut into quarters with the layers separated
Tofu: 250g (drained weight), cut into 2cm cubes
cherry tomatoes: 8
For the rosemary chips:
Old potatoes: 3
Olive oil: 125ml
Fresh rosemary: the leaves of 2 large sprigs
Mix together the oil, soy sauce, ginger, garlic and bay leaves / Put into a wide bowl, add the tofu and vegetables (except the tomatoes) and leave to marinate in the fridge for at least 2 hours / Thread the tofu and vegetables, with the tomatoes, alternately onto metal or pre-soaked bamboo skewers / Grill or barbecue for 8 minutes, turning occasionally and basting with the marinade.
To make rosemary chips, halve the potatoes, slice thinly, rinse and dry thoroughly / Brush a large roasting tin with the oil / Place the potatoes in the tin, brush with more oil and scatter over the rosemary leaves / Roast at 200 degrees celcius/400 degrees fahrenheit/gas mark 6 until crisp, about 20 minutes.
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