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Grilled veggie & tofu kebabs with chimichurri sauce
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150g shiitake mushrooms
200g firm tofu, drained and cut into 8 squares
3 tbsp tamari
1 clove garlic, finely chopped
150g vegan baguette* or other white bread (preferably 1 day old)
1 red onion, cut into 8 wedges
1 medium courgette, cut into chunks
1 red pepper, deseeded and cut into chunks
8-10 cherry tomatoes
2 tbsp olive oil
For the chimichurri sauce
50g flat leaf parsley, finely chopped
1 tsp finely chopped oregano
½-1 tsp chilli flakes
1 shallot, finely chopped
2 cloves garlic, finely chopped
4 tbsp olive oil
2 tsp red or white wine vinegar
Juice of 1 lemon
You will also need
8 wooden or metal skewers
1. If using wooden skewers, soak them in cold water to stop them burning when you grill the kebabs. Cut the mushrooms into chunks or strips. Coat the mushrooms and tofu in the tamari and garlic and set aside to marinate while you make the chimichurri sauce.
2. Mix all the chimichurri ingredients together adjusting with lemon juice, salt and pepper to taste. Set aside.
3. Trim the crust from the bread and cut it into cubes roughly the same size as the tofu. Toss them in 4 tbsp of the chimichurri sauce, coating well and set aside.
4. Preheat the barbecue, grill or griddle. To assemble the kebabs, start with the onion as it will stay in place while cooking, then in any order you like, alternate with the courgette, pepper, cherry tomatoes, tofu, mushrooms, and bread cubes. Drizzle with olive oil. Cook over a medium to high heat for 3-4 minutes on each side, or until all the veg is tender and the courgette starts to brown and char slightly. Serve immediately with the chimichurri sauce.
Cooks’ tip *Waitrose Frozen and essential White Baguettes are both vegan.
Typical values per serving:
This recipe was first published in June 2019.