A super fresh and plant-based addition to your barbecue. These skewers are incredibly moreish.
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Serves
4
Extra-Firm Tofu
Courgette
Lemon
Nutritional Yeast
Jarred Artichokes
Sun-Dried Tomato
Mint
Olive Oil
Pine Nuts
Pomegranate Seeds
Salt
Black Pepper
Serves
4
Extra-Firm Tofu
Courgette
Lemon
Nutritional Yeast
Jarred Artichokes
Sun-Dried Tomato
Mint
Olive Oil
Pine Nuts
Pomegranate Seeds
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Cut the tofu into small cubes and place them in a bowl. Squeeze over the juice of one lemon, add the nutritional yeast, 1 tbsp of olive oil and season well with salt and pepper. Toss to coat and set aside to marinate, tossing again once or twice to make sure the pieces are evenly coated.
Step 2.
Peel the courgettes into ribbons. When you get to the seeded core, stop peeling and cut the core into cubes. Thread the cubes onto a skewer.
Step 3.
Fold the courgette ribbons into concertina-style folds and skewer one at a time. Alternate with tofu, artichoke, courgette cubes, and sun-dried tomatoes, if using.
Step 4.
Repeat until you have used all of your ingredients. Any leftover ingredients can be tossed with some lemon, olive oil, and mint to make a salad.
Step 5.
Drizzle a little olive oil over the skewers and onto a hot griddle pan. Place the skewers onto the pan and grill for 1-2 mins on each side until charred.
Step 6.
To make the mint oil, layer the mint leaves one on top of the other and roll them tightly, then finely slice them. Add them to a small bowl with 60ml olive oil and season with salt and pepper.
Step 7.
Lightly toast the pine nuts.
Step 8.
To serve, layer the skewers onto a platter and season well with salt and plenty of black pepper. Drizzle over the mint oil, then sprinkle the pine nuts and pomegranate seeds.
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Notes (1)
M
Mohini P.
8 months ago
The courgettes were tricky to fold but winner at the birthday picnic :)
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