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Courgette, Mushroom & Tofu Kebabs

Samantha Garstin Yoga / Courgette, Mushroom & Tofu Kebabs / Cover

Courgette, Mushroom & Tofu Kebabs

Vegan & Gluten-Free Kebabs. Perfect for a summers evening BBQ. Quick and easy to make and they taste delicious.
Prep Time 20 mins
Cook Time 30 mins
Marinade Time 4 hrs
Total Time 4 hrs 50 mins
Course Main Course
Cuisine Vegan, BBQ, Gluten-Free
Servings 2 People

Equipment

  • BBQ, Skewers

Ingredients
  

Kebabs

  • 2 Courgettes Chopped in to 8
  • 12 Mushrooms
  • 1 Block Cauldron Tofu, Drained & Pressed Cut in to 12 Cubes

Marinade

  • 1 125g Pot of non dairy yoghurt
  • 1 tbsp Olive Oil
  • 1/2 Lemon Juice Only
  • 1 tsp Paprika
  • 1 tsp Galic Granuals
  • 1 tsp Dried Mint

Instructions
 

  • Drain and press tofu leave for a few hours.
  • Wash & chop all the veggies. Leave a little of the stalk on the mushrooms. It helps them to not fall apart when you thread them on the squewers.
  • In a mixing bowl add all the marinade ingrediants and then add the veg.
  • Coat the veg well, cover and leave to marinade for a few hours.
  • After pressing, cut and add the tofu and add to the marinated veg. Stir gently to avoid breaking it and cover with the yog mix.
  • Leave a little longer to let the marinade soak in tothe tofu.
  • If im really prepared, I press and drain the tofu the day before so I can marinade it along with the veg.
  • When ready, thread on to skewers equally. I like to start and end with courgette so it holds it on the skerer better.
  • Cook on the BBQ for about 30 mins making sure you turn regularly.
  • I like to have them with a no mayo potato salad and a tomato and cucumber salad.

Notes

Keyword BBQ, gluten-free, Kebab, vegan

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