Tofu Kebabs with Mustard-Mayo Dressing
280g pack of plain tofu, drained & pressed
150ml (1/2 jar) of mayonnaise
1 tsp Dijon mustard
1 tsp medium curry paste
1 clove of garlic, crushed
A thumb of fresh root ginger, peeled n grated
16 cherry tomatoes
8 shallots, halved
16 button mushrooms
8 bamboo skews
1 tsp mango chutney
Salt and pepper
225g cooked basmati rice
Cut the tofu in to bite sized cubes and place in a shallow dish.
Mix the mayonnaise with the mustard, curry paste, garlic and ginger and season well. Pour over the tofu and stir gently to coat. Cover and leave to marinate for 30 minutes.
Thread the tofu onto the skewers, alternating with vegetables.
Reserve the marinade.
Brush the kebabs with a little vegetable oil and grill until cooked and the marinade starts to bubble and go golden brown.
Place the reserved marinade in a small sauce pan with 1 tsp smooth mango chutney. Heat through gently. Serve the kebabs on a bed of rice with the warm marinade drizzled over them.
Taken from The Vegetarian. Summer issue 2009