During a recent dinner to celebrate Easter, we had on the menu as a main – Lamb Roast, unfortunately we did not take photos of the lamb and videos of the process to ‘clean’ the boneless leg of lamb & trussing it.
Getting back to the main point, we had a guest who is a pescatarian, who eats fish. And to make a dish that would serve as an accompaniment yet serve as a main for her, the choice came down to something easy to make & cook.
It took about 60-70 minutes to cook the Lamb Roast and 30 minutes for it to ‘cool’ before serving. Perfect time to pop the kebabs for a cook time of +/- 20 minutes.
Marinating the tofu & vegetables overnight made a huge difference in taste. You can opt to skewer the ingredients & marinate or marinate overnight before skewering.
Easy Tofu Kebabs
Ingredients:
2 squares of firm tofu
1 red bell pepper (capsicum)
1 medium zucchini / courgette
6-8 shitake mushrooms
1 small red onion
16-20 skewers (bamboo)
Marinade:
1/4 cup soy sauce
1/4 cup apple cider vinegar
1/4 cup olive oil
2 tablespoon sugar
1 teaspoon garlic powder
dash of black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
Method:
- Drain the tofu – place on a colander or wire mesh/trivet over a plate. The plate at the bottom will help to catch the ‘liquids’ from the tofu. Place another plate on top of the tofu as a weight to ensure that most of the liquids are drained. Leave for about an hour.
- Dice the tofu into 1″ (2cm) cubes. Leave aside in a mixing bowl. Place in a zip lock bag.
- Cut the bell pepper & zucchini into similar 1″ (2cm) sizes/cubes. Place in a separate zip lock bag.
Note: Remove center of zucchini before placing in the bag.
- Next, remove stems of the mushrooms and cut into quarters. Add to the vegetable bag.
- Mix the marinade. Pour 3-4 tablespoons of the marinade into the vegetable bag and the rest into the tofu bag. Toss lightly in the ziplock bag – just flipping the bag top to bottom.
- Place ingredients in the fridge overnight. Try to turn the bags upside down every now and again – when you remember.
- What about the onion? You can cut it into chunks just before you skewer your ingredients.
- Soak the skewers for at least 20 minutes in cold water. It doesn’t have to be soaked all the way to the top. Just enough for the water to travel up the stick. I usually soak more skewers in case some of the ingredients like the bell pepper or zucchini or larger & you end up with extras.
- Alternate the ingredients to be skewered onto the stick. Start and end with something that won’t fall off during grilling. I did the bell pepper followed by the zucchini or mushroom before adding the tofu. This will help to hold the tofu in place during grilling.
- Spray the kebabs with some oil before grilling.
- Grilled in the conventional oven at the topmost rack at 200ºC (400ºF) for a total of 15 minutes.
SIMPLY LIVING - One step at a time 
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