- 400g firm tofu, drained well
- 8 button mushrooms
- 1 medium red capsicum
- 1 medium green capsicum
- 2 medium zucchini
- 1 clove garlic, crushed
- 1 tsp ground cumin
- ¼ tsp ground coriander
- 125g peanut butter
- 125mL So Good Almond Milk Original
- ¼ teaspoon salt reduced soy sauce
- ¼ teaspoon mild curry powder (optional)
Vegetable and tofu kebabs with satay sauce
Serves: 4
Prep: 30
Cook: 20
Ingredients
Method
Step 1
To prepare soak 8 bamboo skewers in water for 20 minutes. This will prevent them from burning.Step 2
Cut tofu into 2-3cm cubes. Half or quarter mushrooms. Seed and chop capsicum into 2cm pieces, along with zucchinis. Thread onto drained skewers to make 8 kebabs.Step 3
To make satay sauce, heat a small saucepan over low heat. Add a little olive oil spray and cook garlic and spices for 1 minute then add peanut butter,Step 4
Heat a barbecue or char-grill plate over medium heat. Spray kebabs with olive oil spray. Cook for 5 minutes, turning until vegetables are tender. Remove. Serve kebabs with satay sauce and lime wedges. Accompany with salad.
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