Recipe

Vegetable and tofu skewers

Nov 30, 2010 1:00pm
  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
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Ingredients

Vegetable and tofu skewers
  • 200 gram swiss brown mushrooms
  • 1 medium green capsicum (200g), chopped coarsely
  • 1 medium red capsicum (200g), chopped coarsely
  • 1 medium yellow capsicum (200g), chopped coarsely
  • 3婴儿茄子(180克),粗碎
  • 350 gram piece firm tofu, cut into 3cm pieces
  • 8 yellow patty-pan squash (200g), halved
  • 100 gram baby rocket leaves
Blue cheese dressing
  • 50 gram blue cheese
  • 2 tablespoon buttermilk
  • 200 gram low-fat yoghurt
  • 1 small white onion (80g), grated finely
  • 1 clove garlic, crushed
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon lemon juice

Method

Vegetable and tofu skewers
  • 1
    Thread mushrooms, capsicums, eggplant, tofu and squash, alternately, onto skewers.
  • 2
    Cook skewers on heated lightly oiled grill plate (or grill or barbecue) until tofu is brown all over and vegetables are just tender.
  • 3
    To make blue cheese dressing; crumble cheese into small bowl; stir in remaining ingredients.
  • 4
    Serve skewers on rocket; drizzle with dressing.

Notes

Soak 8 bamboo skewers in cold water for at least an hour before using to prevent splintering and scorching.

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