NVW RECIPES
Tofu Rendang
Zesty Pesto Tofu with Mediterranean Salad
Tofu Kebabs with a Mustard Mayonnaise Dressing
Turkish Tofu Kofta
Sunshine Smoothie with Mango and Orange
Savoury Breakfast Roll
National Vegetarian Week
is from 24-30 May 2010.
Be deliciously different!
Tofu Kebabs with a Mustard Mayonnaise Dressing
Serves 4
Ingredients
250g/9oz Cauldron plain tofu, drained and pressed
150ml/5fl oz (½ jar) mayonnaise
15ml/1tbsp Dijon mustard
15ml/1tbsp medium curry paste
1 clove garlic, crushed
2.5cm/1” piece fresh root ginger, peeled and grated
salt and freshly ground black pepper
16 cherry tomatoes
8 shallots, halved
16 button mushrooms
vegetable oil for brushing
8 skewers
15ml/1tbsp smooth mango chutney
To serve:
225g/8oz basmati rice, cooked
Method
1. Cut the Cauldron tofu into bite sized cubes and place in a shallow dish.
2. Mix the mayonnaise with the mustard, curry paste, garlic and ginger and season well. Pour over the Cauldron tofu and stir gently to coat. Cover and leave to marinate for 30 minutes.
3. Thread the Cauldron tofu onto the skewers, alternating with vegetables. Reserve the marinade.
4. Preheat the grill.
5. Brush the kebabs with a little vegetable oil and grill until cooked and the marinade starts to bubble and go golden brown.
6. Place the reserved marinade in a small saucepan with 15ml/1tbsp smooth mango chutney. Heat through gently.
7. Serve the kebabs on a bed of rice with the warm marinade drizzled over.
© The Vegetarian Society 2009.
