Tofu Kebabs

2 lbs 1 Kg firm tofu, patted dry and cut into 1 inch 2.5 cms cubes
3 Tblsp mustard
2 Tblsp olive oil
1/2 tsp sage
2 tblsp vinegar
1/2 tsp rosemary
2 cloves garlic, chopped
salt and pepper
In a bowl mix together mustard, vinegar, oil and spices. Add tofu cubes and sprinkle with salt and pepper. Leave to marinate in the refrigerator for 3 hours or overnight.
Skewer tofu cubes and cook over an open fire or under a grill until brown and fragrant. Baste often with the marinade.
Serve hot with vegetables.
Serve inside pitta bread with a salad.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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