Peppered Tofu BBQ Skewers
- 120g tofu
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 15g mixed peppercorns
- 1 tsp ground coriander
- 15g fresh parsley
- 1 tsp grated or minced fresh ginger
- 1 tsp ground turmeric
- Juice of 1/2 lemon
- 1/2 clove garlic, crushed
- 1/4 tsp pomegranate molasses
- 1/4 fresh chilli, finely sliced (optional)
- For the skewers:
- 1 courgette, cut into 2cm chunks
- 1 leek, cut into 1cm chunks
- 1 red onion, cut into 6 or 8 segments
- 6 button or shiitake mushrooms
- To serve:
- 6 spring onions, griddled
- 6 mushrooms, griddled
1. Cut the tofu into 1cm thick squares and pop in a bowl with a marinade of sesame oil and rice vinegar. Soak the wooden skewers (if using) in cold water.
2. In a pestle and mortar (or a spice grinder), grind the mixed peppercorns to a semi-fine powder. Mix in the other ingredients and chilli, if you’re using. Coat the marinated tofu in the spicy peppercorn paste then you’re ready to assemble the skewers.
3. Skewer the tofu and vegetables, separating each piece of tofu with a vegetable. Once assembled, brush more of the paste over the top and pop onto the barbecue. If you don’t have a barbecue (or rain stops play), a griddle pan works just as well or you can even bake them in the oven (at 180C/350F/gas mark 4) for 20–25 minutes. Try serving with griddled spring onions and mushrooms.
Tofu is one of the best vegetarian sources of calcium for bone-building, and nearly 10 percent of its weight is complete protein.