Pumpkin and tofu skewers

Cooking Vegetarian Pumpkin and tofu skewers

These skewers are a real treat for your vegetarian or vegan garden guests!

Lables: High fibre Low carb Low kilojoule Lower gi Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Wheat free
  1. Thread pumpkin, tofu and capsicum onto 8 skewers. Place in a dish. Combine peanut oil and ginger in a jug. Drizzle over skewers, turn to coat.
  2. Preheat a barbecue plate or chargrill on medium heat. Cook skewers, turning, for 4 to 5 minutes or until pumpkin is tender and tofu brown. Sprinkle with sesame seeds. Combine soy sauce and chilli in a bowl. Serve skewers with soy sauce mixture.

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600g butternut pumpkin, peeled, cubed, steamed
500g firm tofu, drained, cubed
1 red capsicum, cut into 2cm pieces
2 tbsp peanut oil
3cm piece fresh ginger, peeled, finely grated
2 tbsp sesame seeds, toasted
1/3 cup sushi and sashimi soy sauce
1 small red chilli, thinly sliced

Adv

Autors
Preparation time
40
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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