Devilled tofu kebabs

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• Martin Williams

  04 April 2008

  Martin Williams rated and commented on this recipe

  

  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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• Snail

  10 May 2008

  Snail commented on this recipe

  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

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• Green Tea

  27 August 2008

  Green Tea commented on this recipe

  These were great!

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• Steph

  27 February 2009

  Steph rated and commented on this recipe

  

  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.

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• Zena

  30 March 2009

  Zena rated and commented on this recipe

  

  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!

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• Nead

  18 May 2009

  Nead rated this recipe

  

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• Janice

  08 July 2009

  Janice commented on this recipe

  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.

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• jax

  06 December 2009

  jax rated and commented on this recipe

  

  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.

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• Ruxandra

  10 June 2010

  Ruxandra commented on this recipe

  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!

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• Gillh007

  16 June 2010

  Gillh007 rated and commented on this recipe

  

  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(

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• Jon

  25 March 2011

  Jon rated and commented on this recipe

  

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

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• mycocococo

  12 April 2011

  mycocococo rated this recipe

  

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• lovesgoodfood

  30 June 2011

  lovesgoodfood rated and commented on this recipe

  

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

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Ingredients

• 8 shallots or button onions
• 8 small new potatoes
• 2 tbsp tomato purée
• 2 tbsp light soy sauce
• 1 tbsp sunflower oil
• 1 tbsp clear honey
• 1 tbsp wholegrain mustard
• 300g firm smoked tofu , cubed
• 1 courgette , peeled and sliced
• 1 red pepper , deseeded and diced

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 25 mins

Cook 30 - 35 mins

Vegetarian, Low-fat

Ingredients

• 8 shallots or button onions
• 8 small new potatoes
• 2 tbsp tomato purée
• 2 tbsp light soy sauce
• 1 tbsp sunflower oil
• 1 tbsp clear honey
• 1 tbsp wholegrain mustard
• 300g firm smoked tofu , cubed
• 1 courgette , peeled and sliced
• 1 red pepper , deseeded and diced

Per serving

178 kcalories, protein 10g, carbohydrate 18g, fat 8 g, saturated fat 1g, fibre 3g, sugar 3g, salt 1.35 g

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