I love a good skewer, and I love Mediterranean veggies and tofu, so here we are.
I used to make skewers by cutting up the ingredients, popping them on skewers, drizzling and grill. Grilling however is a right royal pain. Ain’t nobody got time to check and turn, check and turn, check and turn every five minutes.
The solution? Cook it all first and THEN stick it on skewers. I know, genius.
Of course feel free to use any veggies you wish (onions, aubergine, carrots etc.), but make sure you use this balsamic tofu recipe because it’s divine.
Roasted veggies (see earlier Mediterranean vegetables recipe for a how to)
1 block of tofu (approx 400 grams) sufficiently pressed and cut into cubes
3 Tbsp balsamic vinegar
1 tsp Italian seasoning (or sub for 1/4 tsp each of dried oregano, rosemary, sage and thyme)
Salt & pepper to taste
Preheat oven to 200C
Place the pressed and cubed tofu in a shallow bowl with the balsamic vinegar, seasoning and salt and pepper.
Mix enough so that the tofu is evenly coated.
Cover with cling film and place in the fridge to marinate for around 30 minutes to an hour.
Remove marinated tofu from the fridge and transfer to a baking tray lined with parchment paper. Ensure there is no overlap and they are evenly spaced.
Bake for 30 minutes, turning once.
Remove from the oven when sufficiently crispy and assemble on skewers with the baked veggies.
Makes enough for four skewers, or two people
Time to make: 10 minutes prep, 30 minutes in the oven, 10 minutes assembly = 50 minutes
On a scale of easy (1) to pull your hair out difficult (5) = 2, relatively easy but you will need to make the roasted veggies alongside if you’re making skewers.
#nowplaying Ocean Colour Scene – The Riverboat Song