- 8 shallots or button onions
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 8 small new potatoes
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
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 1 tbsp clear honey
- 1 tbsp wholegrain mustard
- 300g firm smoked tofu, cubed
- 1 courgette, peeled and sliced
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 1 red pepper, deseeded and diced
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.
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.
Serving suggestionPerfect with some white or brown rice.