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Lemon-agave tofu shish kebabs (v, lf)

An easy dish perfect for barbecues, which can be adapted to the vegetables you have on hand.
Makes 8 to 10 kebabs.
Vegan and low fat.

Original post (with pictures) here.

1 block (~350g) firm tofu, sliced and pressed and then cut into squares
1 red capsicum (bell pepper), cut into strips or squares
1 small zucchini (courgette), cut into slices
1 brown onion, cut into quarters and then small slices
2 tbsp agave nectar
1 tbsp lemon juice
1 tbsp soy sauce

8 - 10 wooden kebab sticks

1. Thread a piece of tofu onto a kebab stick, followed by pieces of capsicum, onion and zucchini. Repeat three times to create a full kebab. Repeat for the other kebab sticks. Set kebabs into a shallow dish.
2. Combine the agave, lemon juice and soy sauce in a small bowl or jug. Whisk to combine. Pour over the kebabs and then use a marinade brush to ensure all kebabs are coated.
3. Allow to marinade for at least 20 minutes before cooking on a barbecue, grill or hot plate for 3-5 minutes on each side, until browned.