Name: Marinated tofu skewers
Prep time: 115 min
Cook time: 5 min
Total time: 120 min
Yield: 1
Ingredients: 320g Nigari hard tofu, cut into 2.5cm cubes; 45.50 gm olive oil; 2 tsp lemon pepper; 2 1/2 tsp thyme leaves; 3 zucchini, cut into 2cm-thick slices; 200g grape tomatoes; 12 button mushrooms, halved; 200g mixed salad leaves, to serve; 4 slices crusty bread, to serve

Marinated tofu skewers

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Prep Time:
115 minutes

Cook Time:
5 minutes

Total Time:
120 minutes

Ingredients:

320g Nigari hard tofu, cut into 2.5cm cubes
45.50 gm olive oil
2 tsp lemon pepper
2 1/2 tsp thyme leaves
3 zucchini, cut into 2cm-thick slices
200g grape tomatoes
12 button mushrooms, halved
200g mixed salad leaves, to serve
4 slices crusty bread, to serve

Instructions:

Submerge skewers in cold water for 30 minutes to keep them moist. Drain before using.
In a ceramic bowl, combine tofu, oil, lemon pepper, and thyme. Stir well, cover, and refrigerate for 1 hour if possible.
Skewer tofu, zucchini, tomatoes, and mushrooms in a colorful alternating pattern. Brush skewers generously with the delicious leftover marinade.
Preheat a chargrill or barbecue grill on high heat. Lower the heat to medium. Grill skewers for 5 to 6 minutes, turning occasionally, until vegetables and tofu are lightly charred and tender.
Plate the salad evenly on serving plates and garnish with the skewers before serving alongside some freshly baked bread.

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