These vegetable kebabs are one of my token favourite vegetarian meals to bring to a BBQ. Make sure you make extra because there won’t be any left. Tofu (from soy beans) is one of those versatile foods that you can add to a stir fry, BBQ, soup, desserts, breakfasts (and the list goes on). It readily takes up flavours and is a high source of protein without the fat.
1 pack Firm Tofu
2 large Zucchini
1 large Red Capsicum
Olive oil (optional)
You will need wooden skewers and a star shaped cookie cutter
Prepare the tofu by chopping into 3x 3 cm cubes. Place in a bowl and splash over 2 tbs of tamari. Stir through until all sides of the tofu cube are covered and set aside.
Cut the zucchini into thick rounds. Use the cookie cutter to cut out the middle of the zucchini, leaving the outside circle in tact. Set aside the circles and the stars.
Chop the capsicum into chunks.
Thread a piece of tofu, followed by capsicum, zucchini, and repeat or make up your own pattern.
At this point, you can drizzle a little olive oil (optional) over the kebabs before they hit the BBQ.
Grill on the BBQ for a few minutes on each side until browned.