Devilled tofu kebabs

Devilled tofu kebabs

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(10 ratings)

Prep: 25 mins Cook: 30 mins - 35 mins

Easy

Serves 4
A low fat vegetarian kebab to bring out the devil in you

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal178
  • fat8g
  • saturates1g
  • carbs18g
  • sugars3g
  • fibre3g
  • protein10g
  • salt1.35g
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Ingredients

  • 8 shallot or button onions
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 8 small new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 tbsp tomato purée
  • 2 tbsp light soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 tbsp clear honey
  • 1 tbsp wholegrain mustard
  • 300g firm smoked tofu, cubed
  • 1 courgette, peeled and sliced
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 red pepper, deseeded and diced

Method

  1. Put the shallots or button onions in a bowl, cover with boiling water and set aside for 5 mins. Cook the potatoes in a pan of boiling water for 7 mins until tender. Drain and pat dry. Put tomato purée, soy sauce, oil, honey, mustard and seasoning in a bowl, then mix well. Toss the tofu in the marinade. Set aside for at least 10 mins.

  2. Heat the grill. Drain and peel shallots or onions, then cook in boiling water for 3 mins. Drain well. Thread the tofu, shallots, potatoes, courgette and pepper on to 8 x 20cm skewers. Grill for 10 mins, turning frequently and brushing with remaining marinade before serving.

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Comments (12)

annapavlova's picture

These were good and both children and adults ate them up. I didn't have a courgette but used cherry tomatoes to make up the weight, and substituted Agave Nectar for honey. You would need to use smoked tofu for this recipe, plain would be bland and I suspect not firm enough either. I served with noodles which were enhanced by the marinade from the kebabs. Just one thing- doesn't devilled imply hot? Should there have been chilli in the marinade? I've made a similar recipe with Halloumi which uses chilli and is lovely.

lucricia011's picture
5

loved this, def a fam fave. used diff veg and served with rice n peas and tomato salsa..hummm so easy to prepare too

gbkjxc03's picture
3

Just OK and no better for me......

gillh007's picture
2

This didn't work for me, couldn't get hold of smoked tofu, so not sure if that made the difference. Won't be doing again. Lacked taste. :0(

ruxandra's picture

i made this, but adding chicken meat and onions to the kebabs; also, i used a very generous amount of tomato puree in a bowl where i put the tofu and the chicken meat and left them there for about 15 min. . I also used olive oil instead of sunflower oil and i added a little basil to the marinade. It was great!

jaqui_sampson's picture
4

Simple to prepare and tasty, although the brand of smoked tofu I used combined with the marinade was quite rich. I served the kebabs with couscous which made it a filling dish. Next time I'll add some cayenne or tabasco to the marinade to give it a bit more kick.

maypole's picture

These were very easy to prepare and cook, best vegie option I have tried for a long time due to marinade. Non veggies would also enjoy.

zfacherty's picture
1

Don't know where I went wrong but these were horrid!
Couldn't get smoked tofu, don't know how much difference that made.
There was not enough of the sauce and I found these bland and tasteless. Won't be trying again. Sorry!

stephaniecave's picture
5

As a non-veggie, I have to say these were delish. So filling and tasty, and soooo low in fat!!! I made the marinade in the morning and left the tofu marinating all day before grilling them for my tea.

green-tea's picture

These were great!

emily-martindale's picture

These were very yummy, i used some lemon juice to freshen it up and like Martin said i used sweet chilli too which made them delicious. I also used halloumi instead of tofu :P

thepales's picture
4

Excellent - but it's even better barbecued than grilled. Also, I always add some chilli to a marinade like this - a spoon of a sweet Thai dipping sauce works well.

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