Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Tofu and vegetable skewers recipe

139 ratings

These tofu and vegetable skewers are a great vegan barbecue option. And if you're looking for a healthier alternative to the ubiquitous potato salad, the accompanying quinoa, harissa and broccoli is mouthwateringly good. See method

Serves 4
15 mins to prepare and 30 mins to cook
380 calories / serving
Healthy
Vegan
Vegetarian
Dairy-free

Ingredients

250g tofu, cut into pieces
1 large courgette, cut into rings, then halved
2 small red onions, peeled and cut into wedges
8 bamboo skewers
2 tbsp olive oil
1 lemon, juiced
1 tsp Chinese five-spice
300g quinoa
250g cooked broccoli florets
30g fresh parsley, finely chopped
2 tsp rose harissa or (harissa powder)
100g pack pomegranate seeds

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1600kj
380kcal 19%
Fat
13g 18%
Saturates
2g 10%
Sugars
11g 12%
Salt
0.2g 4%

of the reference intake
Carbohydrate 49.9g Protein 14.8g Fibre 3.5g

Method

Place alternate pieces of tofu, courgette and onion onto 8 bamboo skewers and brush with half the olive oil. Grill for about 15 minutes until browned, turn regularly. Then drizzle with half the lemon juice and sprinkle with 5-spice powder.
Cook the quinoa for 15 minutes, according to packet instructions, draining off any excess water. Mix in the broccoli, parsley, rose harissa or harissa powder, the remaining lemon juice and olive oil, then sprinkle with pomegranate seeds.
Divide the quinoa pilaf between four plates and place two skewers on each to serve.

See more Vegetarian recipes