Cooking in nature can feel so liberating. These light and healthy kebabs are brilliant for a barbecue or cooked over a campfire. If the weather’s not so good, though, they’re just as delicious popped under the broiler, and even work in a pita pocket in a lunchbox. Tofu is a good plant-based source of protein and iron; it’s vital that we include iron in our diet, as this helps reduce tiredness and aids better sleep. Serve with cooked brown rice or a big salad.
SERVES 6 | Prep time: 20 minutes, plus 1 hour for marinating | Cooking time: 20 minutes
For the marinade
2 tbsp tamari
1 tbsp honey or maple syrup
½ tsp smoked paprika
½ tsp garlic powder
¾ cup peanut butter
7 tbsp coconut milk
juice of 2 limes
½ fresh chile, chopped
For the skewers
9 oz extra-firm tofu (I use chickpea tofu, but any firm tofu will do), cut into ¾-inch cubes
2 small bell peppers, seeded and cut into large chunks
1¾ oz button mushrooms, left whole
1 eggplant, cut into 1-inch chunks
2 small red onions, quartered
chopped fresh chile, to serve
cilantro leaves, to serve
In a shallow bowl, mix together all the ingredients for the marinade with 2 tablespoons water.
Add the tofu cubes and mix well to coat. Cover and leave for an hour or so in the fridge to marinate.
When ready to cook, alternate pieces of tofu and the veggies onto skewers. Broil or barbecue for 10 minutes on each side, brushing with the remaining marinade. The veggies should be cooked through and a little crispy around the edges.
Serve the kebabs scattered with the chopped chile and cilantro, and with any extra marinade as a sauce to drizzle on top.