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    Tofu, Tomato and Onion Kebabs with Pastis Butter

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    Tofu, Tomato and Onion Kebabs with Pastis Butter

    Tofu is excellent material for the barbecue, because it absorbs the general smokiness from the fire and turns crisp at the edges. Both the kebabs and the butter can be made in advance.

    Serves: 4


    • Kebabs
    • 400g tomatoes
    • 400g red onions
    • 450g firm tofu, cut into 2.5cm cubes
    • Extra virgin olive oil
    • Sea salt, black pepper
    • Pastis butter
    • 125g unsalted butter at room temperature
    • 2 tablespoons chopped fresh dill
    • 2 teaspoons lemon juice
    • 1 tablespoon Pernod or another pastis


    1. First quarter the tomatoes. Peel the onions and cut into wedges. Thread the tofu, tomato and onion alternately onto eight 23cm metal skewers. Place in a shallow dish, pour over plenty of olive oil and season. Turn the kebabs over and repeat. Barbecue until nicely browned around the edges.
    2. To make the pastis butter, cream all the ingredients, together with seasoning, in a food processor. Remove to a bowl, cover and chill until required.
    3. As soon as the kebabs are cooked, dot them with plenty of the butter and allow it to melt before serving.

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