Meatless Mondays with Cathy Duffield
People often ask us what we eat at barbecues, assuming that our choices are limited, but these days there are many options. Most supermarkets now stock veggie sausages (the best, in my opinion, are Fry's) and there are many dishes that can be prepared at home such as tofu kebabs.
This recipe makes about eight kebabs but can easily be doubled for a larger quantity. You'll need:
One block of firm tofu
4 cups (approximately) of seasonal vegetables, for example capsicums, tomatoes, courgettes, mushrooms or even pineapple, sliced for threading onto kebab sticks.
1/8 cup lemon juice or apple cider vinegar
1 tablespoon sesame oil or olive oil
1/8 cup soy sauce
2 cloves of garlic, squeezed
2 teaspoons grated ginger (optional)
Cut the tofu into cubes (about 1.5 cm square).
Combine the lemon juice (or vinegar), sesame oil, garlic and ginger to make a marinade.
Add the tofu to the marinade, and marinate it, basting occasionally, for one to eight hours. A longer time gives the best flavour.
Drain off the marinade and reserve for basting.
Thread the tofu cubes and veggies onto kebab sticks. A combination of tofu and different coloured vegetables on each stick looks good. If using wooden kebab sticks soak them in water for a few minutes to prevent them from burning.
Baste the kebabs with some of the remaining marinade.
Grill the kebabs on a barbecue turning from time to time until the kebabs are nicely browned.
Baste with the remaining marinade before serving.
Alternatively the kebabs can be grilled in an oven.
Serve on their own or with a sauce such as plum.