Name: Tofu Kebabs with Maple & Pineapple Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: Serves 4
Ingredients: 250 g/9 oz cherry tomatoes; 2 red bell peppers, halved, seeded and chopped into chunky pieces; 2 yellow bell peppers, halved, seeded and chopped into chunky pieces; 375 g/13 oz firm tofu, pressed to remove the water and cut into chunky cubes; salt and ground black pepper; 4 tbsp pineapple juice; 4 tbsp maple syrup; 2 tbsp soy sauce

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 5

Appears in

Vegan Kids

By Heather Whinney

Published 2021

About

This is an exciting way to eat your veg. Serve the kebabs on their own or with a big colourful salad and crusty bread. Here, they are cooked in the oven for ease, but you could always fire up the barbecue or cook them under the grill or broiler for a smoky, charred flavour.

Ingredients

375 g/13 oz firm tofu, pressed to remove the water and cut into chunky cubes
250 g/

Starter
Vegan

Method

Soak some wooden skewers in cold water for 20 minutes. Preheat the oven to 200°C/400°F/Gas 6.
To make the glaze, mix together the maple syrup, pineapple juice and soy sauce, and season with salt and pepper. Put to one side
Thread the tofu, to

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of