Ingredients
- 8 shallots or button onions (80g)
- 8 small new potatoes (160g)
- 2 tablespoons of tomato purée (30g)
- 2 tablespoons of light soy sauce (30g)
- 1 tablespoon of sunflower oil (15g)
- 1 tablespoon of clear honey (21g)
- 1 tablespoon of wholegrain mustard (15g)
- 300g firm smoked tofu, cubed
- 1 courgette, peeled and sliced (150g)
- 1 red pepper, deseeded and diced (60g)
Method
- Put the shallots or button onions in a bowl, cover with boiling water and set aside for 5 minutes.
- Cook the potatoes in a pan of boiling water for 7 minutes until tender. Drain and pat dry.
- Mix tomato purée, soy sauce, oil, honey, mustard, and seasoning in a bowl.
- Toss the tofu in the marinade. Set aside for at least 10 minutes.
- Heat the grill. Drain and peel shallots or onions, then cook in boiling water for 3 minutes. Drain well.
- Thread the tofu, shallots, potatoes, courgette, and pepper onto 8 x 20cm skewers.
- Grill for 10 minutes, turning frequently and brushing with remaining marinade before serving.
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