Vegetable & tofu skewers with a BBQ sauce

Wendy Barrie: Food writer

Ingredients: serves 4

Vegetable & Tofu Skewers:

1 tbsp rapeseed oil
pinch of salt
pinch of pepper
1 large courgette
8 mushrooms
1 onion (peeled and cut into chunks)
225 g tofu (smoked and cut into cubes)
1 pepper (or equivalent leftover chunks of vegetables)
herbs (fresh if available - chives, parsley)

BBQ sauce:

1 tbsp rapeseed oil
1 onion (peeled and chopped)
1 clove of garlic (peeled and crushed)
1 medium can tomatoes
dash soy sauce
pinch of chilli (optional)
1 tsp dried mixed herbs (or double the quantity of fresh)
dash vinegar
pinch of sugar
pinch of salt (if required)

Method:

Vegetable & Tofu Skewers:

Place all the veg with the seasoned oil and herbs in a bowl and leave to marinate for 10 minutes.
Pre-heat grill/frying pan.
Thread chunks onto four skewers and grill for approximately 8 minutes, turning to roast on both sides.

BBQ sauce:

Heat oil, sauté onion and garlic.
Add remaining ingredients and allow to simmer.

To serve:

Serve skewers with sauce on a bed of wholegrain rice.

Recipe tips:

Keeping your fresh vegetables in the fridge will help keep them fresher for longer. However, potatoes are best kept in a cool dark place.