Tofu and vegetable kebabs with rosemary chips recipe

Tofu and vegetable kebabs
Tofu and vegetable kebabs
 rosemary chips
rosemary chips

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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