Grilled Marinated Tofu and Sweet Peppers with Saffron Sauce

Preparation info

  • Difficulty


  • Serves


Appears in

Shaun Hill's Cookery Book

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

Tofu is a bland soya curd which many regard as a practical joke played by science and Mother Nature on vegetarians. However, it can be a surprisingly adept vehicle for interesting flavours, having so little of its own, and can provide a useful contrast of texture in vegetable dishes.

I would serve this dish with pilaff rice, a good green salad and warm buttermilk rolls. Should you feel like adding other vegetables such as courgettes, so much the better.


  • 1 lb (450 g) tofu
  • 2 red peppers
  • 2 yellow peppers

Tofu marinade

  • 10 fl oz (300 ml) olive oil
  • 2 garlic cloves, peeled and crushed
  • 1 sprig each of fresh thyme, parsley and marjoram
  • 2 tablespoons wine vinegar
  • 2 tablespoons Dijon mustard
  • salt and freshly ground black pepper

Saffron sauce

  • 5 fl oz (150 ml) dry cider
  • oz (5 g) saffron
  • 2 fl oz (50 ml) double cream


The tofu marinade

  1. Warm the oil with the crushed garlic and the thyme. Chop and add the other herbs, and let the oil cool. Whisk the vinegar and mustard together and, of course, salt and pepper. Then blend in the strained oil drop by drop. It should form a dressing-like emulsion.
  2. Cut the tofu into 1 in (2.5 cm) cubes and turn them in the marinade. Leave this overnight.
  3. Split the peppers and discard any pith and seeds. Cut into 1 in (2.5 cm) squares, and add briefly to the marinade.

To Complete

  • Thread pepper and tofu squares alternately on to skewers and then grill, preferably on a charcoal or wood barbecue, until well coloured on each side, about 5 minutes.
  • Meanwhile, for the sauce, boil the dry cider and saffron together. Add cream and then, off the heat, whisk in what is left of the marinade. Warm through.
  • Slip the kebabs off the skewers on to warmed plates, serve and eat straightaway, with the sauce.