Pumpkin & Tofu Kebabs | Lunch
Vegans often feel left out at barbecues. These delicious kebabs provide a tasty solution that will make any vegan feel special. They are easy to prepare and can be made several hours in advance of the party, wrapped in aluminium foil, and refrigerated until required.
8 baby potatoes 1 (12-oz.) young pumpkin 1 large zucchini 2 red, green, or yellow bell peppers, seeded 2 small red onions 8 cherry tomatoes 12 oz. smoked firm tofu, cut into 1-inch cubes oil, to brush
for the glaze
1/2 cup olive oil 1 1/2 tbsp. cider or white wine vinegar 2 tbsp. maple syrup 2 tbsp. orange juice 2 tbsp. chopped fresh parsley 1 tbsp. chopped fresh rosemary 2 tbsp. Dijon mustard
Cook the potatoes in a pan of boiling water until almost cooked; drain and pat dry. Meanwhile, whisk together the ingredients for the glaze. Cut the pumpkin, zucchini, and bell pepper into 1-inch pieces. Cut the onions into quarters. Put the potatoes and vegetables in a shallow dish or container. Pour marinade over vegetables. Cover and refrigerate for at least 1 hour. Heat the grill to medium-high and brush with a little oil. Alternately thread the vegetables and tofu onto 8 skewers, leaving a little space between each. Put the skewers on the grill and cook, turning frequently and basting with the marinade for about 10 minutes. Remove when the pumpkin and zucchini are tender-crisp. Serves 4