This week, I made some colourful kebabs. Actually that's not quite true...... these are so easy – my 13-year old daughter made them on her own.
Protein was provided by firm tofu. Tofu is made from soya milk. The liquid (whey) is discarded leaving the curds which are pressed together. Tofu originated in China. According to legend, it was discovered when a Chinese cook accidentally curdled soya milk. Tofu is a great source of protein, iron and calcium. When you open a packet of tofu, just drain away the liquid and it is ready to use.
A 400g pack of tofu made these 8 kebabs, which served 4 people. Tofu takes on the taste of the dish in which it is being cooked, so she made a simple marinade of 2 tbsp olive oil, 1 tbsp soy sauce, 1 tbsp runny honey and 2 cloves of garlic (crushed) and let the tofu chunks marinate for an hour in the fridge.
Meanwhile, she chopped up vegetables into chunks – she used onion, courgette, pepper and cherry tomatoes, but you could also try fennel, red onion and aubergine.
After threading the vegetables and tofu chunks onto the skewers, the kebabs were put under the grill for 20 minutes. Halfway through cooking, they were turned and brushed with more marinade.
These kebabs can be served with potato wedges or rice or couscous, and, of course, with a salad.