Vegetarian Kebabs recipe
information
155 Calories per serving
ingredients
2 peppers, preferably a mixture of red, green and yellow
12 oz (360 g) smoked tofu
3 oz (90 g) mushrooms
8 bulbous spring onions
4 baby tomatoes, halved, or 8 cherry tomatoes
1 large clove garlic, crushed
2 tablespoons lemon juice
2 teaspoons vegetable oil
salt and pepper
endive, lettuce or chicory leaves
12 oz (360 g) smoked tofu
3 oz (90 g) mushrooms
8 bulbous spring onions
4 baby tomatoes, halved, or 8 cherry tomatoes
1 large clove garlic, crushed
2 tablespoons lemon juice
2 teaspoons vegetable oil
salt and pepper
endive, lettuce or chicory leaves
method
1. Cut the peppers in half, remove the core and seeds and cut into 1 inch (2.5 cm) squares. Plunge in boiling water and boil for 4 minutes. Drain.
2. Cut the smoked tofu into 1 inch (2.5 cm) cubes.
3. Halve or quarter the mushrooms according to their size.
4. Thread the peppers, tofu, mushrooms, spring onions and tomatoes on eight small or four large skewers.
5. Place the garlic, lemon juice, oil and seasoning in a screw-top jar and shake well to mix, or place in a small basin and whisk together.
6. Lay the kebabs over a flameproof dish and place under a moderate grill, brushing every few minutes with the lemon juice and oil. Grill for 8 - 10 minutes. Serve garnished with endive, lettuce or chicory leaves.
2. Cut the smoked tofu into 1 inch (2.5 cm) cubes.
3. Halve or quarter the mushrooms according to their size.
4. Thread the peppers, tofu, mushrooms, spring onions and tomatoes on eight small or four large skewers.
5. Place the garlic, lemon juice, oil and seasoning in a screw-top jar and shake well to mix, or place in a small basin and whisk together.
6. Lay the kebabs over a flameproof dish and place under a moderate grill, brushing every few minutes with the lemon juice and oil. Grill for 8 - 10 minutes. Serve garnished with endive, lettuce or chicory leaves.
serving amount
serves 2
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