Not only will those who are vegetarian enjoy eating these kebabs so will the non vegetarians when you serve them at your next barbecue.
Ingredients
250gram Regular Tofu Drained And Pressed
150ml Mayonnaise
1 Tablespoon Dijon Mustard
1 Tablespoon Medium Curry Paste
1 Garlic Clove Crushed
1 Inch Piece Fresh Ginger Peeled And Grated
Salt And Freshly Ground Black Pepper
16 Cherry Tomatoes
8 Shallots Halved
16 Button Mushrooms
1 Tablespoon Smooth Mango Chutney
Instructions
1. Cut the tofu into bite size pieces and then place these in a shallow dish. Now set to one sidewhilst you make the marinade.
2. To make the marinade place the mayonnaise in a bowl with the Dijon mustard, curry paste,garlic and ginger. Stir well together then season with some salt and pepper. Once all these ingredients have been combined together now pour the mixture over the pieces of tofu and stir everything around very gently. This will help to ensure that all sides of the tofu are coated in the marinade. Cover the dish with some cling film and then leave for 30 minutes.
3. Whilst the tofu is marinating in the sauce you can now get the barbecue ready for cooking thekebabs.
4. After the marinating time is over start to thread the pieces of tofu on to wooden skewers thathave been soaking in water along with the tomatoes, shallots and button mushrooms. Keep any marinade left over for serving with the kebabs later.
5. Just before you place the kebabs onto the barbecue make sure that you brush the grill withsome vegetable oil to prevent them from sticking to it.
6. You should cook the kebabs until the marinade starts to bubble and the vegetables and tofu start
to turn a golden brown.
7. Whilst the kebabs are cooking place the remaining marinade in a small saucepan and gentlyheat through. Add to this the tablespoon of smooth mango chutney.
